My mother-in-law loved the dish so much that I received a call from her a couple of days later. She asked for the recipe while checking up on all of us. She said she would like to serve it to a couple of visitors she and my father-in-law would be having. While she has an old recipe of it, she wanted the creamier flavor of this version. So I have to say thank you, Recipe Girl, for this creamier version. My mother-in-law is crazy about this!
See what our friends over at Recipe Girl have to say about this recipe:
“Lime juice is combined with slowly added pats of butter and herbs… to create a tangy, wonderful, buttery sauce to top the simply sauteed chicken. You’ll want to grab a straw and suck up that sauce~ it’s so good!”
I have tasted a lot of similar recipes, but this one’s advantage is its sauce. I have never tasted anything as creamy as this. You might want to really try this, creamy dish lovers!
Ingredients
- 6 medium Tyson boneless chicken breasts
- 1/2 teaspoon Morton salt
- 1/2 teaspoon McCormick pepper
- 2 tablespoons Wesson vegetable or canola oil
- 1 large lime
- 6 tablespoons Land O Lakes unsalted butter
- 1 teaspoon fresh chopped dill
- 1/2 teaspoon chopped chives
Instructions
- Sprinkle chicken breasts with salt and pepper. In 12-inch skillet over medium heat, cook chicken breasts in hot oil until fork tender and browned on both sides (about 10 minutes). Arrange on platter and keep warm.
- Spoon off the oil in skillet. Squeeze juice from lime into the skillet. Over low heat, cook until lime juice bubbles. With a wire whisk, stir in the butter- 1 tablespoon at a time; cook, stirring until butter becomes opaque and forms a creamy sauce. Stir in the dill and chopped chives.
- Spoon sauce over chicken to serve.
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Quick Tip: You can serve this over hot rice, if you want.
Thanks again to Recipe Girl for this amazing recipe.
