Chicken with Lime Butter
This terrific recipe was submitted by Karen Johnson.
6 broiler-fryer chicken breast halves, boned, skinned
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup vegetable oil
8 tablespoons butter
1 lime, juiced
1 to 2 teaspoons chives, minced
1/2 teaspoon dill weed
- Sprinkle chicken on both sides with salt and pepper.
- In large skillet, place oil and heat to medium temperature. Add chicken and sauté about 4 minutes, or until lightly brown. Turn chicken, cover and reduce heat to low. Cook 10 minutes, or until fork can be inserted in chicken with ease. Remove chicken and keep warm; drain off oil and discard.
- In same skillet, add butter, stirring, until butter becomes opaque and forms a thickened sauce. Stir in lime juice, chives and dill weed. Spoon sauce over chicken.
Makes 6 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.