Reviewed: Apr. 19, 2007

If I could give this 10 stars I would! Hands down, this is one of the best recipes I've made from this site. But then, I do LOVE lime, and especially the combination of chicken with lime. I sauteed garlic with the chicken (used smaller, thinner chix breasts, so didn't need to cook too long). Served with Penne with spring veggies from this site for an absolutely delightful meal! THANK YOU for the post.

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Jackie

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2006

This recipe was so easy to make. My family absolutely loved it!!! this will certainly be a regular at our dinner table.

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Nikki A

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Reviewed: Sep. 3, 2006

We've been making this for quite a while but we add 1 tsp dried chives along with the dill and it is fabulous!

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MEME

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2006

Mine came out too dry.

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Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Apr. 27, 2006

So yummy, my new favorite!

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Lindsay

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 28, 2005

Delicious. Light lime flavor. Dill adds perfect finish. Serves well as leftovers. Rather than fry chicken in vegetable oil, we grilled the chicken on our Foreman grill, and then coated the skillet with a 1/2 tsp oil before making the sauce.

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AMYANDBREN

Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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Reviewed: Dec. 20, 2005

Fast & easy meal to make! The family loved it.

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dancinmit

Cooking Level: Expert

Living In: Merced, California, USA

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Reviewed: Nov. 8, 2005

This was a good, very quick, basic dish...but I did change it up a little. I cooked 2 chicken breasts as instructed and when I went to make the sauce, I added 2 cloves of garlic which worked really well with the lime. I also added the zest of about half the lime. It's important to note that while I only used 2 chicken breasts, I made the full amount of sauce, and it was perfect. As suggested by other reviewers, I did not use a 1/2 cup of butter but rather about 3-4 tbsp. The lime zest was not necessary as DH and I found that the lime flavour was just too intense and the lime juice is quite enough. A good recipe, but I would definitely add the garlic!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Nov. 7, 2005

I have had this recipe for years, but have modified it slightly in much the same way as other reviewers. I cut the chicken breasts into smaller pieces, use half a stick of butter, use about a tablespoon of fresh dill and some chopped fresh chives or scallions, and I add just a little flour to thicken the sauce. This goes great with Uncle Ben's original wild rice and corn. I love this because it is so easy to make that I can prep and cook while still keeping an eye on the kids!

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Allison822

Cooking Level: Beginning

Living In: Plymouth, Minnesota, USA

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Reviewed: Oct. 20, 2005

Yum! We loved this! I did change it a bit - cut the chicken breast halves into quarters, cooked them in just a little butter in a nonstick skillet (no vegetable oil). Used 3 tbsp butter for the sauce, not half a cup, and used ground ginger instead of dill weed. Served with rice and fresh asparagus. The chicken was moist and the sauce was perfect! I'll definitely make this again.

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Terri

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Reviewed: Aug. 11, 2005

I served the chicken atop a bed of angel hair pasta. I thought it was ok, but probably won't make it again.

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Kristin

Cooking Level: Intermediate

Home Town: Artesia, New Mexico, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 14, 2005

Wow. I'm a pretty novice cook and a snobby foodie, I've *never* been able to successfully cook chicken. With this recipe's simple directions, the chicken came out tender and juicy. After cooking I put the chicken on a plate and put it in the microwave to keep warm. I used the juice of 1 small-ish lemon and about 3-4 pats of butter for 3 chicken breasts. I loved the tartness, but I'm not partial to dill so I may substitue with something else (someone's suggestion of cilantro sounds delicious!)

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AmericnJewl

Cooking Level: Intermediate

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Reviewed: May 2, 2005

This wasn't the best meal I've ever had. I found the chicken to by dry, way too much butter and not enough lime flavor for my tastes. I served the chicken and sauce over egg nooddles. It gets two stars, because I at least could eat it without wanting to dump it and make something else. I don't plan on making this again, but if I did I would thicken the sauce and add more lime, then adjust the amount of butter accordingly.

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Alabaster Falcon

Cooking Level: Expert

Home Town: Chicago Heights, Illinois, USA

Living In: Coralville, Iowa, USA

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Reviewed: Jan. 28, 2005

VERY GOOD! The chicken was rather juicy, and the flavor was a delight! The thing I did different was cut each chicken breast in half and also replaced the remaining chicken in the sauce to soak will waiting for the first person to claim them as seconds! It was great, will most definitly make again!

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Beach Bum

Cooking Level: Intermediate

Home Town: Sun Valley, Idaho, USA

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Reviewed: Dec. 31, 2004

good sliced in tortillas. Not the best, but it was nice to have a different sort of flavor.

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bhappe

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 17, 2004

I thought this was just ok, I might try it again for fajitas and like it better that way.

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SHAZT

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Reviewed: Oct. 5, 2004

Great recipe! Like the other reviewers, I used less butter - about 3 pats. I didn't drain the pan as suggested because the chicken juices just give so much more body to the sauce. I made string beans as a side and cooked them in the sauce for couple of minutes just to infuse them with the flavor. Overall, a big hit at the dinner table.

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T19P5

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Reviewed: Sep. 24, 2004

Good and easy, but you better love lime to enjoy this recipe! I cut back the butter as suggested.

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SCORPIO

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Reviewed: Sep. 3, 2004

Excellent recipe! Next time, I will cut down on the lime juice a tad. Went well with the Mexican Salad recipe from this web site. Served with warm flour tortillas -- everyone just started combining the chicken and the Mexican salad and putting in the tortilla. Husband said he has never had anything like that combination of flavors. He was wowed and he really doesn't care for chicken. He said he would eat this anytime.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Aug. 11, 2004

This recipe is not only easy to make, but extremely delicious and fragrant. The lime adds a wonderful kick to it.

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GHOULIA

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Chicken with Lime Butter

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