CUCUMBER SALAD

3 large cucumbers, scrubbed, sliced thin

1 cup white wine vinegar
3/4 cup water
3/4 cup Splenda Granulated
1 tsp salt
Dash red pepper flakes
Dash dried parsley
Dash freshly ground black pepper
Dash dried basil

In a saucepan heat all the ingredients except the cucumbers in a saucepan until the Splenda is totally dissolved.  Pour mixture over the cucumbers.

Store in an airtight container and may be kept refrigerated for several days.

LIME CHICKEN BREASTS

6 boneless, skinless chicken breast halves

1 cup chicken broth
1 lime, squeezed, and peel zested
1 cup whipping cream
white whole-wheat flour
salt to suit taste
1/4 tsp freshly ground black pepper
2 tbsps canola or coconut oil
Hot cooked brown rice for serving, optional

Salt and pepper the chicken breasts; dredge lightly in the flour.

Heat the oil in a large nonstick skillet; when hot add the chicken and cook on medium-high for 10 to 12 minutes or until cooked all the way through.  Remove chicken from pan and keep warm.

In the same skillet cook the broth with the lime juice, and lime zest until reduced by half.  Stir in the cream and heat through. 

Serve the sauce over the chicken with the rice as a side. Rice is optional but if using, use brown rice. I suggest substituting some broccoli or something similar instead of rice.

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