A chicken recipe comes to us from Joan Coates of Boston, along with her comments. "Poulet au Citron,m or lemon used in various ways to enhance chicken dishes, has become so popular we are apt to think of this pleasing combination of flavors as traditional.
"There is yet another member of the genus Citrusm that marries equally well with chicken, and that is lime. Now that limes are plentiful, and therefore less expensive, you needn't feel too extravagant using them in place of lemons.
"The following recipe calls for at least a cup of fresh lime juice, but the resultant crisp, piquant flavor of the chicken is well worth it.
"The marinade must completely cover the chicken, so use as many limes as needed. Dipping the limes in boiling water for a minute before cutting in half will yield more juice." Lime-Tarragon Chicken 8 halved chicken breasts, boned and skinned Salt and freshly ground pepper 1 1/2 cups vegetable oil 1 to 1 1/4 cups fresh lime juice 1 medium onion, chopped 4 tablespoons fresh tarragon (or 4 teaspoons dried)
Sprinkle each chicken breast with salt and freshly ground pepper. In a large bowl thoroughly mix the remaining ingredients and add the chicken pieces. Cover and refrigerate at least four hours. Remove from refrigerator about an hour before you are ready to broil the chicken.
Since boiling takes only a few minutes, have the rest of your dinner ready to serve when the chicken is done.
Carefully place each chicken breast in a large, deep oblong baking dish, baste with several spoonfuls of marinade, and broil under moderate heat for 3 to 4 minutes on each side. Remove to heated serving platter.
Herb rice, sauteed zucchini, and fresh tomatoes go well with this dish.