Instructions: Mix the marinade ingredients. Bone the chicken breast, obtaining 2 supremes, and marinate for at least 30 minutes. Reserve bones.

Cook a bouillon using the bones. You will need about 3 oz of bouillon.

Drain, flatten and flour the supremes. Saute quickly in clarified butter, about two minutes on each side. Remove and keep warm.

Raise the heat to high, add wine, lime juice, tomato paste and bouillon. Cook down until it looks like its been cooked too much.

Remove from heat and swirl in a goodly chunk of butter. If you remove the sauce too soon, it will be too soupy. The sauce should be cinnamon-coloured and shiny. There will be very little sauce, you may need a rubber scraper to get it out of the pan.

Serve with rice or some other bland vegetable.

Experiment with the sauce, varying the ratio of ingredients. I have just strained the chunky bits from the marinade and used that. Wear a raincoat when making the sauce. It splatters.

NOTES:
* Chicken breasts in tomato-lime sauce -

French name means "boneless chicken breasts in red and green sauce." I like it a lot.

Difficulty: moderate (judgment required).

Time: 30 minutes marinating, 10 minutes cooking.

Precision: no need to measure.

Tony Lill

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.