Monday, July 7, 2014

Oldie but Goodie!

Saranac Lake Series, Vol. 2

by Shel Damsky

Hangovers were nothing new to Tony Flanders, but this time he didn't wake up on the wrong side of the bed—he woke up on the wrong side of the century.

July Picnic Chicken Breasts
  • 3/4 teaspoon salt
  • 1/2 teaspoon coarse ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 4 boneless, skinless chicken breast halves
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 3 tablespoons lime juice


  1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
  2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

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