Thin, breaded chicken breasts topped with a flavourful lime-butter sauce. Pounding the breasts doesn't take long and the resulting tender chicken is worth it.
This is the original contributor of the recipe (although my handle has changed). I had not used this recipe in years and decided to see if it was still here. I have to say I was rather shocked at the amount of butter myself! I took a reviewer's suggestion and substituted chicken broth for half of it, and that was great. Maybe you could even do 3/4 broth. My kids love this kind of chicken and its easy to leave the sauce off for picky ones. Enjoy! - 02 Feb 2007 (Review from Allrecipes US | Canada)
I made this last night--it was a huge hit at my house. The sauce is excellent--tangy, zesty, summery, and creamy--it's a refreshing change! Because the breasts are breaded, they soak up the savory flavor. *Hint*: I substituted italian-seasoned/garlic bread crumbs and two stalkes of freshly chopped green onions for the plain bread crumbs and chives, which tasted scrumptious! This dish also reheats great! - 20 Oct 2006 (Review from Allrecipes US | Canada)
Delicious, but greasy. After frying the chicken in oil, and then adding a butter sauce this dish was too greasy. However, it tasted great! Next time I'm going to try grilling my chicken and then pouring the sauce over to cut out some of the grease. Yum! - 25 Jun 2006 (Review from Allrecipes US | Canada)