Chicken Breasts with Lime Sauce Recipe - Allrecipes.com
Chicken Breasts with Lime Sauce Recipe
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Chicken Breasts with Lime Sauce
See how to make tender breaded chicken breasts in a lime and butter sauce. See more
  • READY IN 30 mins

Chicken Breasts with Lime Sauce

Recipe by  

"Thin, breaded chicken breasts topped with a flavorful lime-butter sauce. Pounding the breasts doesn't take long and the resulting tender chicken is worth it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
  2. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
  3. Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2007

This is the original contributor of the recipe (although my handle has changed). I had not used this recipe in years and decided to see if it was still here. I have to say I was rather shocked at the amount of butter myself! I took a reviewer's suggestion and substituted chicken broth for half of it, and that was great. Maybe you could even do 3/4 broth. My kids love this kind of chicken and its easy to leave the sauce off for picky ones. Enjoy!

 
Most Helpful Critical Review
Mar 13, 2006

This was good, but not what I expected. The sauce is basically just butter with some dill and a tiny bit of lime juice. The recipe says (after removing cooked chicken to a platter) to drain grease from the skillet---there is none left! Two tablespoons of olive oil get soaked up pretty quickly by the breaded chicken! The lime juice sizzles and almost immediately evaporates (in the form of steam) before you can add the butter. So you end up with dill flavored butter--not a bad thing, but not quite what I was hoping for.

 
Oct 20, 2006

I made this last night--it was a huge hit at my house. The sauce is excellent--tangy, zesty, summery, and creamy--it's a refreshing change! Because the breasts are breaded, they soak up the savory flavor. *Hint*: I substituted italian-seasoned/garlic bread crumbs and two stalkes of freshly chopped green onions for the plain bread crumbs and chives, which tasted scrumptious! This dish also reheats great!

 
Jun 25, 2006

Delicious, but greasy. After frying the chicken in oil, and then adding a butter sauce this dish was too greasy. However, it tasted great! Next time I'm going to try grilling my chicken and then pouring the sauce over to cut out some of the grease. Yum!

 
Feb 15, 2006

We loved this: Even the kids ate everything. My teen-aged daughter loves chicken piccata and she said she liked this even more. Very easy to prepare. The one change I made was to forego breading and just pounded the breasts. Used bottled lime juice as I didn't have any fresh ones.

 
Jan 25, 2004

the chicken was excellent, but i've gotta go with queenmab on the sauce - way way WAY too much butter! it overpowered everything, including the lime - which isn't easy to do! i subbed saltine cracker crumbs for the bread crumbs - just the right amount of salt built in! will make again, but will play with sauce - i think i'll knock back the butter to two tablespoons and add 3 tblsp of honey to soften the lime. not bad but needs work.

 
May 22, 2011

I would give this 5 stars the way I made it. After reading all the reviews, I changed things up a bit. I cooked the chicken as according to the recipe, although I seasoned with pepper before breading. For the sauce: first, I deglazed the pan (there were burnt parts of the breading, and NOTHING to drain), and got that clean. Then, I added about 1/3 cup chicken broth and 3 tablespoons of butter, got that boiling and reduced it a bit. Then added 2 tablespoons of lime juice (not from a lime), then chives, and the dill. Prior to making the sauce, I mixed some flour with some water, made about a tablespoon's worth of the flour paste to thicken the sauce. I added that last, and let it all boil for like a minute. Then, I put the chicken back in and served. Nice thick TASTY sauce. Not too limey. The dill flavor came out nicely. It all blended SO well. YUM! Will definitely make again.

 
Oct 31, 2006

I made this last night for my husband who is not real fond of chicken. Well, he absolutely LOVED this recipe. I had several key limes so used three of them and oh was it good!! I too am watching my weight but I will not change this recipe - I would suggest you use a little more lime juice. I served it with spicy yellow rice and my husband loved that too. It is definitely a keeper and he wants it again next week!

 

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Nutrition

  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 171 mg
  • 57%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 335 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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