Flour seasoned with salt & pepper
3 whole chicken breasts, split
2 Tbs. butter
2 Tbs. oil
1 onion, chopped
1 clove garlic, chopped
1 Tb. ground coriander
1/2 tsp. chili powder
1/2 tsp. ground ginger
1/2 tsp. turmeric
1/2 c. lime juice
1 1/2 c. dry white wine
3 Tbs. sugar
Grated rind of 3 limes
1 Tb. cornstarch
Preheat oven to 350. In the seasoned flour, dredge chicken. In a flame proof casserole heat the butter & oil & brown the chicken. Remove. In the remaining fat, cook the onion & garlic until translucent. Stir in the seasonings. Return chicken to pan. Combine lime juice, wine & sugar. Pour the liquid over the contents of the casserole. (At this point you may stop & continue later) . Bake the chicken, covered, at 350 for 45 minutes. Mix together the grated lime rind & cornstarch. Gently stir the mixture into the casserole. Continue to bake the chicken, covered, for 15 minutes or until it is tender & sauce is slightly thickened.
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