This is an adaption of the recipe from Saving Dinner by Leanne Ely. We have been using this since the book first came out some time ago. She doesn’t specify using pastured chicken but to get the health benefits we consider it essential. She suggests boneless skinless chicken breasts but I have used all the different parts with equal success. I would specify the butter should be from grassfed cows for the vitamin K2. Since it is hard to find many of our customers make their own from the cream on the top of the jar of milk. We have the recipe online. We have great success with schmaltz (rendered chicken fat–it tastes similar to butter and has a high smoke point) or lard from pastured hogs rather than olive oil as the original recipe suggested.
Pastured chickens can be a bit larger. The trick is to lower the heat a bit and increase the cooking time.
*If you are buying whole chickens for the cost savings but don’t know how to cut them up check our website. You will find instructional videos there soon this fall.
Garlic Lime Chicken
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 pieces pastured chicken
2 tablespoons butter from grassed cows
2 tablespoons schmaltz, lard or suitable fat
1/2 cup chicken broth (homemade, if possible)
4 tablespoons lime juice
In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken pieces.
In a skillet heat butter and olive oil together over medium high heat. Sauté chicken until golden brown on each side, about 5 minutes on either side or until no longer pink in the center.
Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
This is what all of us at Family Friendly Farm call a five star recipe! I hope you enjoy it. Please let me know if your family loves it as much as we do!