This recipe is good any time of year. It also goes with so many different side dishes that it just might become a staple in your menu plans. Not to mention with how quick it is to make you can throw it together in the time it takes to cook the rice you may want to serve it with.
Try playing around with some sauteed veggies added to the garlic lime sauce and different garnishes to see what yummy combos you can come up with. The original recipe called for diced chives and dill. I would also recommend finely diced cilantro and serve it with spanish rice.
- 4 skinless, boneless chicken breast halves - pounded to ¼ inch thickness
- 1 egg, beaten
- ⅔ cup dry bread crumbs
- 2 tablespoons olive oil
- 1 lime, juiced
- 6 tablespoons butter
- 1 clove garlic
- Coat chicken breasts with egg, and dip in bread crumbs.
- Heat olive oil in a large skillet over medium heat.
- Fry chicken for 3 to 5 minutes on each side. Remove to a platter, and keep warm in oven.
- Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. This will happen pretty quickly.
- Add butter and garlic. Stir until melted.
- Spoon sauce over chicken, and serve immediately.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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