Reviewed: Jun. 11, 2004

We really enjoyed this - I did reduce the amount of butter which I think helped the tartness come through. I substituted cilanto for dill, just because that is what I had on hand, and it worked well.

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AMYMSER

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Reviewed: Jun. 9, 2004

I marinated the chicken in lime juice for a few hours. I cut back butter to about 4tbsp instead of 1/2 cup. My family loved it!!

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WINGED_EMOTION

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Reviewed: Jun. 8, 2004

My first attempt at this recipe I thought the butter-to-lime juice ratio was a little off. I doubled the lime juice and it came out great. Next time, though, I think I'll just cut back on the butter (1/2 cup is a lot!). My husband and I LOVED it!

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LINNEAMARIE

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Reviewed: Sep. 2, 2003

I thought the lime added a nice flavor to the chicken, but it was bordering on being too over powering. Once in a while you'd get that extra tart bite. And there was way too much butter so I cut back to only 4 tbls. I may try this recipe again, but something's got to be added to cobat the tart in the lime. Perhaps rosemary.

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NDOMMEL

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Reviewed: May 14, 2002

I used less butter, more lime juice and it still worked great! Yummy!

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TWOTIMEMOM

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Reviewed: Apr. 16, 2002

This dish was yummy but the 1st time I made it, I thought there was way too much butter in it. The butter almost overpowered the lime flavor. Next time I used only half the amount called for and it was just as good or better. This sauce is also really good on cooked carrots.

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