2 sm. limes
4 chicken breasts
3 tbsp. butter
1/4 c. flour
1 1/4 tsp. salt
1/2 tsp. pepper
4 tbsp. brown sugar
1 (13 3/4 oz.) can chicken broth
1 lb. lg. shrimp

Preheat oven to 400 degrees. Grate, peel and squeeze 2 tablespoons juice from limes. Place chicken in bowl. Toss with lime juice. Melt butter in roasting pan. Remove from oven. Mix flour, salt and pepper. Coat chicken with flour mixture. Dip chicken into melted butter, turning to coat. Arrange chicken, skin-side up in pan. Mix lime peel and brown sugar; sprinkle over chicken. Pour chicken broth into roasting pan and bake uncovered for 50 minutes. Then add shrimp. Cook 10 minutes longer. Spoon pan juices over chicken and shrimp. Serve on warm platter. Serves 4.