Chicken with Lime Butter
Makes 6 servings
|3||whole chicken breasts, split, skinned and boned|
|1/2||teaspoon black pepper|
|1/3||cup vegetable oil|
|Juice of 1 lime|
|1/2||cup butter, softened|
|1||teaspoon minced fresh chives|
|1/2||teaspoon dried dill weed|
|Lime slices, quartered cherry tomatoes and dill sprigs for garnish|
- Sprinkle chicken with salt and pepper.
- Heat oil in large skillet over medium heat. Add chicken to skillet in single layer. Cook 6 minutes or until chicken is light brown, turning once. Cover; reduce heat to low. Cook 10 minutes or until chicken is tender and no longer pink in center. Remove chicken to serving platter; keep warm. Drain oil from skillet.
- Simmer lime juice over low heat 1 minute or until juice begins to bubble. Stir in butter, 1 tablespoon at a time, until sauce thickens. Remove sauce from heat; stir in chives and dill weed. Spoon sauce over chicken. Garnish, if desired.
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