Reviewed: Dec. 10, 2008

This was surprisingly great! Only change I made was 1/2 the butter (seemed like too much) and I put the lime and lemon pepper on about 5 minutes before it was finished cooking. INCREDIBLE!

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Hedder

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

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Reviewed: Oct. 26, 2008

I'm not sure if it was something that I did wrong, but the garlic burned and gave a bitter taste to the chicken, and the lime flavor wasn't strong enough for my liking. I really wanted this dish to work out, so I will try it again with a few changes; I will remove the garlic from the oil after it is "toasted" and I will add lime zest with the lemon pepper at the end.

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Nicole1213

Cooking Level: Intermediate

Home Town: Watsonville, California, USA

Living In: Freedom, California, USA

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Reviewed: Oct. 8, 2008

Excellent recipe, my family loved it and wished there were leftovers. I'll be making this again and again. The only thing I changed was I used Olive Oil to fry the chiken in and I didn't have the lemon pepper so I used lime pepper and it was terrific. Thank you for the recipe.

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Nyree

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Sep. 29, 2008

This was a very simple recipe that the whole family enjoyed! I loved it.

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Jeniffer

Cooking Level: Expert

Home Town: Kimberley, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 24, 2008

Super easy, fast & economical and except for the lime, I had everything on hand. Best of all it was simply delicious. Chicken was very moist and the lime flavor made it irresistible. Trust me... make extra!! Thanks Cristina!

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FuzzyEyes

Cooking Level: Intermediate

Home Town: Otsego, Minnesota, USA

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Reviewed: Sep. 23, 2008

This chicken dish was awesome! Because I can never make a recipe without some kind of alteration here is what I did differently. Since I love the flavor of lime I "marinated" the chicken in lime juice and garlic while starting the side dishes to my dinner. In addition I followed the suggestions and cut down the butter and substituted with olive oil. Next time I may make it with lemon.

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cutewife

Cooking Level: Intermediate

Home Town: Endicott, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 20, 2008

I tried the recipe without the flower and less butter, it was a hit! My Fiance' wanted to know what I did with the chicken? LOL! I will definitely make again!

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La'Shara

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Sep. 19, 2008

yummy! This recipe was loved by even the pickiest eaters in my family

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Jen

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Reviewed: Sep. 18, 2008

My family enjoyed this, but I wasn't thrilled about all that butter and it did cook up a little gummy. I do plan to try this again, but I'll either switch to olive oil or a combination of butter and olive oil like another reviewer suggested. Also, I used half white flour and half whole wheat flour which I try to do as often as possible. The flavor was good, I just couldn't get past all that butter.

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MERMAR

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

I used 1/2 stick of butter but then had to add a few tablespoons of olive oil. I discovered that I really, REALLY do not like lemon pepper. It's strange. A little bit goes a LONG way. My husband, who is a meat and potato guy, hated this meal. My mom and dad really liked it, and I thought it was just okay and wouldn't make it again. I used 1/2 a lime and it was plenty. And the recipe said it makes 4 servings...we are big eaters, but there seemed to be 1/3 left over, so in my opinion it's more like 6 servings. I had side dishes of mashed potatoes and peas, so maybe by itself it makes 4 servings, but not with side dishes.

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HEATHER8470

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Sep. 15, 2008

Taste was good and preparation was very easy. Next time I make this I won't use the flour coating. It didn't add any flavor, and kind of cooked up gummy. Otherwise, this recipe was super easy and I had all the items on hand.

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.A.N.G.E.L.A.

Cooking Level: Beginning

Home Town: Cleveland, Georgia, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 14, 2008

Awesome! The boys ate it right up, and then kept picking at the leftovers...I had to hide them so I'd have something for lunch the next day! I sauteed a bit of onion with the garlic, and used less butter than called for...spiced up the flour with some garlic powder and a little chili powder...and I used the juice of a lemon instead of a lime, cuz that's what I had in the house...it was great, and next time I'll buy a couple limes special. I served it in pita pockets with fresh greens and light cheddar cheese. Thanks all!

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 13, 2008

Awesome dish! I had a guest over for dinner and lets just say he is quite the food critic, well he had no complaints with this one. It was easy and absolutely fabulous!

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melanie

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

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Reviewed: Sep. 13, 2008

Wonderful!!! Very simple to make; few ingredients, and delicious. Could be a company dish!

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Fran

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Reviewed: Sep. 12, 2008

That was awesome. It was very simple to make and has a whole lot of flavor. I will be making this again!

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MISSMIKE

Cooking Level: Expert

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Reviewed: Sep. 8, 2008

This recipe as written is great. The recipe really means two heads of garlic like it says. Cook the garlic in the butter at a low enough temperature, and the garlic wont burn. Cut the chicken into strips, like the recipe says, and the chicken will cook through. My family loved it, and I will cook it again. Highly recommended.

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Deena

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Reviewed: Sep. 7, 2008

I had to cook the chicken for way longer than the recipe called for, but once it finally finished, it was great. I would recommend cutting the chicken breasts into smaller pieces, so they cook faster.

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Stefanie T

Cooking Level: Beginning

Home Town: Rockford, Michigan, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 6, 2008

Hmm, not our favorite. I tried half the butter like others suggested but my garlic burned and the chicken was just not very tasty. Sorry. :(

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lsimon99

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2008

This chicken was really good and tender. Not dry at all. I have a 2 year old so I only used 4 cloves of garlic and I think it was just right for us. I used 1/2 butter and 1/2 non-hydrogenated margarine. (just because butter burns so easily) I will make this again.

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CRUMBSNATCHER

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Reviewed: Aug. 29, 2008

I didn't have any lemon-pepper or lime. I used about 1/2 of the butter (saving some on the side for side dish of broccoli), still turned out so tender and flavorful! Best chicken I've ever made in a frying pan or saute' pan. My husband went back for seconds (that's saying a lot, usually my chicken gets over-cooked and tough).

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ShakeMom

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Lime Garlic Chicken

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