2 lg. limes & 1 lg. lemon
1 med. onion, minced
8 skinless, boneless chicken breast halves
1/2 c. all-purpose flour
1 can chicken broth
2 tbsp. salad oil
1 tsp. dried thyme leaves
1/2 tsp. pepper
1 lb. lg. shrimp
1 lg. bunch watercress

Juice limes; grate peel and squeeze juice from lemon. Coat chicken pieces with flour. Cook in hot salad oil until browned. Remove to platter as they brown. Add more oil if needed. In drippings, cook onion until tender. Stir in lime juice, lemon juice and peel, thyme, pepper, 1 can chicken broth and enough water to make 2 cups. Return chicken to skillet. Peel and devein shrimp. Clean and remove tough stems from watercress. Add shrimp to skillet. Cook until tender. Stir in cress.