Chicken with Lime Butter
the Editors of Publications International, Ltd.
Chicken with Lime Butter
Yield
Makes 6 servings
Ingredients
| 3 | whole chicken breasts, split, skinned and boned |
| 1/2 | teaspoon salt |
| 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 |
Preparation
- 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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