Reviewed: Aug. 11, 2008

The flavors of this recipe were okay, but nothing special. The sauce was too thin and the flavors were flat, and it was impossible to get the chicken breasts to 1/4 inch thin, so by the time I had cooked them until they were done the breading had burned. The chicken was also underseasoned, probably because I used panko. Bottom line, I probably won't make this again.

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ln

	Cooking Level: Intermediate
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Reviewed: Aug. 4, 2008

WOW...Refreshing and tasty dish!!! I love the lime in this. I've don't think I've ever had the combination of chicken and lime in a dish..didn't know what I was missing. I did scale the recipe down to 2 servings (to try out) and doubled the sauce. Will make this again!

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GodivaGirl

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: Jun. 29, 2008

Wow, what a great sauce. Use less butter and/or more lime juice. I think I'm going to try it on baked fish. Thank you so much for this recipe. UPDATE:Used this sauce with baked fish...so incredible. Still using less better for health reasons.

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Roninroyaloak


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Reviewed: Jun. 17, 2008

Family loved it! Even picky kids had no need for ketchup, BBq sauce, etc...It was a hit!

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KathleenLusardi

	Cooking Level: Intermediate Home Town: Myrtle Beach, South Carolina, USA
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Reviewed: Jun. 15, 2008

Loved this dish. The tangy lime sauce really went well with the fried chicken. I didn't have chives, so I used the light green part of some scallions, sliced very thin. I think this would be an EXCELLENT sauce for fried fish as well, and plan to use it for that.

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MICook


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Reviewed: Jun. 12, 2008

great...mildly tangy. i made it with crescent rolls and green beans with a dollop of sour cream. great mix of flavors...

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christine

	Cooking Level: Beginning Living In: San Angelo, Texas, USA
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Reviewed: Jun. 12, 2008

Absolutely amazing! The Lime sauce really did it for me, it was delicious! And, like other reviewers, I only used about 3 Tbsp. of butter. It turned out awesome. I was cooking for three men that night and they all loved it too. This is definitely one of my new favorites!!

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Erica266

	Cooking Level: Intermediate Home Town: Fortuna, California, USA
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Reviewed: Jun. 8, 2008

This really is a good recipe. I made it with two limes for a little extra kick!

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AngelTen

	Cooking Level: Intermediate Home Town: Tempe, Arizona, USA Living In: Scottsdale, Arizona, USA
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Reviewed: Jun. 3, 2008

Too much dill. I would recommend splitting the breast. Mine were too thick to fry in the pan, and the breading got a little black. Pretty good chicken, though

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lollykabob


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Reviewed: May 28, 2008

Too much butter - the sauce is all butter! We expected a bit more flavor - next time I would probably cut the butter and use some chicken broth and use a little extra lime juice. Good recipe to use for left over chicken cutlets.

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myjoyeter


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Reviewed: May 28, 2008

Way toooo much butter. The lime with the chicken is good starter, but other than that it lacks a great deal of flavor. Sorry, but thanks for sharing.

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sandy

	Cooking Level: Expert Home Town: Wickliffe, Ohio, USA Living In: Ocala, Florida, USA
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Reviewed: May 27, 2008

This was awesome! Even my husband loved it and he is a very picky eater. I used chicken cutlets and Adobo Lemon Pepper seasoning. Since I did not have eggs on hand I poured a little zesty italian salad dressing over the chicken before coating it with the bread crumbs. The lime butter sauce was delicious and the chicken was nice and crispy yet tender. This will be a family favorite for sure.

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L&F

	Cooking Level: Intermediate
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Reviewed: May 27, 2008

What a great recipe! It was fast and easy and my daughter and husband love it. I, myself, can't get enough!

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JULIARULIA2007

	Cooking Level: Expert Home Town: Mississauga, Ontario, Canada Living In: Toronto, Ontario, Canada
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Reviewed: May 26, 2008

This isn't a review so much as a question. Am I supposed to drain the oil from the pan and put lime juice in that pan or am I supposed to drain the oil into a smaller saucepan and make the sauce in that smaller pan?

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from Ontario

	Cooking Level: Intermediate Living In: Stoney Creek, Ontario, Canada
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Reviewed: May 23, 2008

I loved this recipe! The lime was a GREAT flavor to have in this, next time I might even add a little more lime. I used Italian style bread crumbs and I baked the chicken instead of frying it and it turned out great. I also used dried chives rather than fresh and it was fine. This would also be great on a white fish or with lobster!

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YankeesJets


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Reviewed: May 13, 2008

Delicious and simple! The sauce is VERY tangy, but the butter gives it a rich flavor that complements the chicken well. It literally took me 30 minutes to make!!

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linzbenz


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Reviewed: May 7, 2008

I subbed crushed Ritz for the breadcrumbs and seasoned them really well w/ garlic, pepper, and onion salt. I also used only about 2/3 of the butter and used chicken tenders. This was a very nice chicken dish and everyone enjoyed the sauce, I appreciated how subtle the lime juice was, it didn't overpower the chicken at all. Overall, very yummy, thank you.

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