Reviewed: Dec. 11, 2008

This was absolutely delicious, but I did change a few things. First I used full boneless breasts and baked them (instead of frying) at 400 degrees for 20 minutes I sprayed the tops with PAM Olive Oil to brown the tops. Secondly, I used 1/2 of the lime juice and (like many others) used only used 3 tbsp. of butter in the sauce. It was great. I paired the dish with couscous cooked in lime juice (1 lime) and chicken stock. I mixed in honey (2 tbsp) and fresh mint from the garden. My 9 year old said it was "crazy good".

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Jax

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

What an awesome flavor. The chicken is easy to prepare and the sauce comes together quickly and flawlessly. I doubled the sauce as I like to serve chicken with rice and we love to have enough to pour. Only change I made was the 1/2 the butter (a little less) and use chicken stock for the rest of the juice.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LINDAANA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2008

Very tasty!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rebecca.M

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Nanaimo, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2008

I thought this was very flavorful. But I agree that frying it, and then pouring a butter sauce on it, is by far too much grease. I even halfed the butter, and used chicken stock for the rest. I think next time I will brown the chicken in the pan for a few, but finish baking it. Then top with sauce. My husband thought it was very good. If you do fry, I suggest serving this a light side, such as a baked potato, or a salad. I ended up doing a creamy orzo dish, and thought it was too much. Try this chicken though, can be well adapted to your taste, and is a great addition to the recipe box!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

BiscutGirl

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2008

This was awesome! The only thing I changed was rather than bread crumbs, I used italian panko crumbs and flour to help it stick. Also, I baked it in the oven then broiled for a couple of minutes to make them a little crispier. Soooo good!! The lime sauce is awesome, I added a little extra lime juice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mango

Cooking Level: Expert

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2008

Very good a easy to make. We would like a little more of the sauce. Will increase that next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marilyn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2008

So easy and so good

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

renee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2008

I doubled the sauce and also put it on bow-tie pasta and it was great! I too substituted chicken broth for half the butter, and it was perfect.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Danny

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2008

I was surprised at how good this was. The fresh lime juice is the key I believe. I didn't have chives so used chopped green onions instead. This is defintely a keeper. Thank you for sharing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cooking42

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2008

I made this for dinner tonight and it was good. I also used the Italian Seasoned crumbs. The olive oil is absorbed very fast and not much left for the juice. I did add the butter to the pan, chopped green onions and lime juice and let all come together to a nice sauce. I found it a bit greasy and I will try the chicken broth next time maybe some flour to thicken the sauce? I will try. It was good and tasted GREAT! My husband loved it!! Thanks

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

wilmany64

Cooking Level: Expert

Living In: Glen Allen, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2008

it was so good! i love lime!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

anya saucier

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2008

Taste was really good. I had to add more lime at the end as the lime flavor seemed to disappear the longer it was heated. If you are watching your cholesterol, forget this recipe. I don't understand the part where you drain the grease from the pan just to add more in the form of butter. You are actually pouring melted butter over your chicken, and this is called a sauce?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Red Hat Gal

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2008

This is an amazing dish! We make it 2-3x a month. I do add julliened sundried tomates at the end!Delicious!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jillbaker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2008

I used the bagged breaded chicken so I didn't have any scraping. Instead, I used 2 T butter and a scoop of flour in a saucepan followed by 1 cup chicken broth and 1 cup milk (the lime and dill followed). I then threw in a handful of shredded cheddar cheese so it made it a creamy and cheesy lime sauce. It was good! Next day cold leftovers were wonderful, too!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

calimomof3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

A fast recipe to prepare - I liked it alot, my husband thought it was too lime tasting (hense the 4 stars; our average). I used panko crumbs, and found letting the chicken sit for the ten minutes after the crumb mixture was put on worked well. I used canola oil - allows for higher heating before smoking, so easier to prevent burning. I used 1 1/2 tsp of fresh dill. I will try again - reducing the lime slightly to keep harmony :-).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2008

Keeping the oil hot will prevent it from soaking up the oil - using a cast iron pan is the best to maintain the heat needed. The breading fell off mine; but it tasted good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mom in Florida

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2008

The flavors of this recipe were okay, but nothing special. The sauce was too thin and the flavors were flat, and it was impossible to get the chicken breasts to 1/4 inch thin, so by the time I had cooked them until they were done the breading had burned. The chicken was also underseasoned, probably because I used panko. Bottom line, I probably won't make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ln

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2008

WOW...Refreshing and tasty dish!!! I love the lime in this. I've don't think I've ever had the combination of chicken and lime in a dish..didn't know what I was missing. I did scale the recipe down to 2 servings (to try out) and doubled the sauce. Will make this again!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2008

Family loved it! Even picky kids had no need for ketchup, BBq sauce, etc...It was a hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KathleenLusardi

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2008

Loved this dish. The tangy lime sauce really went well with the fried chicken. I didn't have chives, so I used the light green part of some scallions, sliced very thin. I think this would be an EXCELLENT sauce for fried fish as well, and plan to use it for that.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MICook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken Breasts with Lime Sauce

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!