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Chicken with Lime Butter

Chicken with Lime Butter

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
LEANNELEGGE

LEANNELEGGE

This chicken is so easy, and very tasty too.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large heavy skillet over medium high heat. Season chicken breasts with salt and pepper. Cook until lightly browned, about 3 minutes on each side. Cover, and reduce heat to low. Cook until no longer pink, and juices run clear, about 10 minutes. Remove chicken from pan, and keep warm.
  2. Drain excess oil from pan. Stir in lime juice, and cook over low heat until it begins to bubble. Stir in butter, 1 tablespoon at a time. Continue stirring until butter becomes opaque, and sauce thickens. Remove from heat, and stir in dill weed. Spoon sauce over chicken, and serve.
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Reviews

kelcampbell
38

kelcampbell

11/8/2005

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!

Allison Nahr
25

Allison Nahr

11/7/2005

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!

Betty Baker
20

Betty Baker

3/25/2003

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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