Ingredients
4 tablespoons vegetable oil
6 boneless, skinless chicken breasts
salt and pepper to taste
1 lime, juiced
1/2 cup butter
1/2 teaspoon dried dill weed
Method
Sources
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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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heat oil in a large heavy skillet 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. 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.