Any of you who were at Bunco at Lindsay Shumway's have had a version of this. After she made it I went online and found a copy-cat recipe. I am obsessed and even my very picky husband loved it!
INGREDIENTS
4 tablespoons vegetable oil
6 boneless, skinless chicken breasts
salt and pepper to taste
1 lime, juiced
1/2 cup butter (I used less than this)
1/2 teaspoon dried dill weed
(I also added 1/4 tsp. minced garlic and a dash of lemon pepper to the butter)
DIRECTIONS
Heat oil in a large heavy skillet over medium high heat. Season chicken breasts with salt and pepper. Cook until lightly browned, about 3 minutes on each side. Cover, and reduce heat to low. Cook until no longer pink, and juices run clear, about 10 minutes. Remove chicken from pan, and keep warm.
Drain excess oil from pan. Stir in lime juice, and cook over low heat until it begins to bubble. Stir in butter, 1 tablespoon at a time. Continue stirring until butter becomes opaque, and sauce thickens (mine never thickened really). Remove from heat, and stir in dill weed. Spoon sauce over chicken, and serve over rice.
Tuesday, June 24, 2008
Chicken with Lime Butter
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6 comments:
This sounds so good, thanks for the recipe!!
Sounds so yummy. Do you think I can use margarine? I am too cheap to buy real butter.
Since it's a sauce and it's really the main part of the meal, I was too afraid to try margarine...
I tryed it last night and it was sooo good. I couldn't get the sauce to thickin....I wonder if there is something you could add to make it thick. Cream of chicken??? Thanks for the recipe Jana.
Markey, don't use margarine. It tastes totally different.
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