Chicken with Lime and Dill

    (85)
    30 minutes

    A great way to prepare chicken breasts, and an usual combination of flavours. The chicken comes out moist with a goodly amount of sauce.


    82 people made this

    Ingredients
    Serves: 6 

    • 4 tablespoons vegetable oil
    • 6 boneless, skinless chicken breasts
    • salt and pepper to taste
    • 1 lime, juiced
    • 125g butter
    • 1/2 teaspoon dried dill

    Directions
    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat oil in a large heavy frypan 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 and Ratings
    Global Ratings:
    (85)

    Reviews in English (64)

    by
    40

    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!  -  08 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    30

    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!  -  07 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    20

    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.  -  16 Apr 2002  (Review from Allrecipes USA and Canada)

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