Recipes from Mexico :: Mexican Main Dishes Poultry
6 chicken breasts, boned and skinned 1/2 tsp. salt 1/2 tsp. pepper 1/3 c. canola (or other vegetable) oil 8 Tbsp. butter 1 tsp. minced chives 1/2 tsp. fresh dill weed Juice from 1 Mexican lime Sprinkle and distribute chicken on both sides with salt and pepper. Put oil in pan and cook on med. heat. Add chicken and sauté for about 4 mins. on each side or until lightly browned. Reduce heat to low and cover; let cook for 10 mins. or until fork can be inserted in chicken with ease. Remove chicken and keep warm. Drain off oil and discard. In saucepan, add lime juice and cook over low heat until the juice begins to bubble. Add butter, constantly stirring until butter thickens. Stir in chives and dill weed. Spoon over chicken and serve. Garnish with lime slices and dill weed.
|
