CHICKEN WITH LIME BUTTER

By margierau

Ingredients

• 3 WHOLE CHICKEN BREAST SKINNED AND BONELESS
• 1/2 t SALT
• 1/2 t PEPPER
• 1/3 CUP VEG OIL
• JUICE OF 1 LIME
• 1/2 CUP BUTTER
• 1 t MINCED CHIVES
• 1/2 t DILL WEED

Preparation

Step 1

SPRINKLE CHICKEN WITH SALT AND PEPPER. HEAT OIL IN LARGE SKILLET OVER MEDIUM HEAT. ADD CHICKEN; COOK UNTIL LIGHT BROWN, ABOUT 3 MINUTES PER SIDE. COVER REDUCE HEAT TO LOW COOK 10 MINUTES OR UNTIL CHICKEN IS TENDER. REMOVE CHICKEN TO SERVING PLATTER KEEP WARM

DISCARD OIL FROM SKILLET. ADD LIME JUICE COOK OVER LOW HEAT UNTIL JUICE BEGINS TO BUBBLE ABOUT 1 MINUTE. ADD BUTTER, 1 TABLESPOON AT A TIME, STIRRING UNTIL BUTTER BECOMES OPAQUE AND FORMS A THICKENED SAUCE. REMOVE FROM HEAT; STIR IN CHIVES AND DILL WEED. SPOON SAUCE OVER CHIKEN AND SERVE IMMEDIATELY. GARNISH AS DESIRED.