Rice cooked with chicken stock.
l-l/4 lbs. boned & skinned chicken breast halves
l/4 cup flour
l tsp. salt – l/4 tsp. pepper
6 tbsps. butter
2 tbsps. honey
l large garlic clove
4 thin lime slices (cut 2 in half)
l/2 cup dry white wine
l pkg. pea pods
Coat chicken with mixture of flour, s&p. In large skillet melt 4
tbsps. butter with the honey, garlic and 2 whole lime slices. Add
chicken; cover over med. heat until golden brown, about 5 mins.,
turning once. Add remaining 2 tbsps. butter & wine. Bring to boil.
Add pea pods; reduce heat, cover & simmer 2 mins. till pea pods are
crisp tender. Garnish with halved lime slices & red pepper. Serve
over rice. Makes 4 servings.