The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 28, 2009
Thanks for the great recipe and accurate instructions. I used fresh chives and fresh dill; it was wonderful. I used 4 T. butter instead of 6 T. for the 4 chicken breasts and it made enough sauce. I am not an expert cook but this recipe made me look skilled. My boyfriend said he felt like he was eating at a four star restaurant! Am definitely going to make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 28, 2009
Excellent crispy tender chicken recipe. I didn't have bread crumbs so I used bran cereal but with frying in a bit of olive oil it tasted good. I didn't cut the chicken in half, I just pounded into nice large cutlets. I LOVE lemons and limes so I used an entire lime even though I halved the recipe. We didn't think it was over powering. I served it with an avocado/onion/grapefruit salad and Jo's Rosemary bread (found on this sight). With a glass of wine it was a wonderful dinner.....thanks for the recipe
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 25, 2009
I think my lime was too big---this was VERY TART. But, since I'd cut the butter down and added some chicken stock, I just added a bit more of both of them. I also double dipped the chicken in the eggs and breadcrumbs so it was nice and crispy. Will definately make again, but with a smaller lime.
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Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 10, 2009
The crumbs would not stick to the chicken and I followed the recipe to a T
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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 2, 2009
This was very good but was a little freaked by frying something then pouring butter over it! It was good but not good for you. I think I will try the chicken broth idea next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 28, 2009
This was killer!!! I used Key Lime Juice instead and it was incredible.
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Cooking Level: Intermediate

Home Town: Spencer, Massachusetts, USA
Living In: Victoria Park, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: May 26, 2009
This chicken had a subtle lime taste and the dish was easy to put together. I baked the chicekn instead of frying it.
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Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 13, 2009
I've made this at least three times now and it's so delicious! My family loves it. I haven't tried it using chicken broth and half the butter amount. I will definitely do that next time, even though the butter makes it so flavorful!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Poway, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 6, 2009
I love the lime sauce in this dish - i followed other suggestions and just used chicken tenderloins instead of pounding the breast, and used Italian bread crumbs. Also substituted 2 green onion stalks for the chives. I had the same issue of the lime juice almost evaporating immediately, so I added chicken broth until it cooled down a bit, then the lime juice (substituted most of the butter with just broth.) I made this with a mushroom risotto. Thanks!
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: San Angelo, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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Reviewed: May 3, 2009
Six Tablespoons of butter! Wow! I reduced it to 4 Tbsp and it still a lot of butter. I should have read the other reviews and used chicken broth with 2 Tbsp of butter.
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Auburndale, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 30, 2009
Very, very nice for our family, and not too time-consuming. I didn't feel like pounding the chicken, so I just popped it into the oven at 400F for about 20 min. after the saute.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 30, 2009
Very yummy! Only change we made was to use the Panko bread crumbs. I think this chicken would also be very good on a salad.
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Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 29, 2009
Delicious! I used panko bread crumbs and it was wonderful. I even skipped the chives and dill weed (picky roommate). Simple and easy!
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Photo by Margot

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 7, 2009
this wa an amazing dinner entre it was a big hit!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 3, 2009
This dish gives a nice change to the same old recipe...very light lime taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 1, 2009
Light and delicious sauce! Goes very well with rice pilaf.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 23, 2009
My family loved this! I will definitely make it again. I used 3/4 cup chicken broth and 1/4 butter for the lime sauce, and it turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 22, 2009
Wonderful! A lot of flavor, great with Cous-Cous.
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Cooking Level: Expert

Living In: Waxahachie, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 20, 2009
This was so fantastically different! I thought it was so interesting and unlike anything I've ever had before. My husband and I both loved it so much, there were no leftovers. We did 1/4 chicken broth substitution and it was a little buttery...I think 1/2 would be appropriate.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 13, 2009
Excellent recipe. I solved to too much butter problem by simply by adding no butter at all, and using the olive oil from the frying of the chicken. Since the chicken was skinless, there was no chicken fat.
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