Chicken in the Limelight

1 medium lime
1 (3 lb) broiler-fryer, cut up
1/3 cup all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon paprika
2 tablespoons salad oil
2 tablespoons brown sugar
1/2 teaspoon dried mint leaves
1/2 cup dry white wine sauce
lime wedges and mint sprigs for garnish

About 1 hour before serving: Grate peel and squeeze juice from lime. Place chicken pieces in bowl; toss with lime juice. On sheet of waxed paper, combine flour, salt and paprika; use to coat chicken pieces.

Preheat oven to 375F.

In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken pieces until browned on all sides. Arrange chicken pieces in 13 by 9-inch baking pan.

Combine grated lime peel, brown sugar and dried mint; sprinkle over chicken pieces. Pour white wine over chicken.

Bake, uncovered, 40 to 45 minutes until chicken is fork tender, basting with pan juices frequently while baking.

To serve, arrange chicken pieces on platter. Skim fat from drippings in pan; pour pan juices over chicken. Garnish with lime wedges and mint sprigs.

Makes 4 servings
Source: National Chicken Council, Janice E. Page, Upton, MA