"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." — SMLUCY
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skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
dry bread crumbs
minced fresh chives
dried dill weed
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!
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.
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!
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!
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.
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.
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!
WOW! WHAT A REFRESHING DISH. I prepared our dinner updated for 6 with 4 guests with side dishes of Balsamic Rice. An Orange Mixed Greens salad with Olive Oil and a ginger vinegar salad dressing Chicken Breast was a winner, our guests proclaimed.Grandma Jewel
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Breasts with Lime Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 270
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