Chicken Breast with Lime Butter Sauce


The best sauce you may have ever tasted

This recipe is one of those dishes that literally always sound good. I would be surprised if you didn't end up licking the sauce of the place after you're done eating.

Time: 25 minutes

Serves: 3-4 (1-2 pieces each)



  • 1 tbsp season salt
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 can of Italian or garlic bread crumbs
  • 3/4 stick of butter
  • 1 to 2 limes 
  • zest of one lime
  • 1/2 cup green onion, finely sliced
  • 1 tbsp dried dill
  • 2 large eggs, whisked
  • 1/2 cup freshly grated parmesan
  • 3 chicken breasts
  • 1 cup olive oil


Olive oil is needed for shallow frying, you may end up using more or less.



Step 1) Combine 1 tbsp season salt, 1 tbsp onion powder, 1 tbsp garlic powder into the can of bread crumbs and shake until mixed. Then put about half the can of this mixture into a large bowl and set aside.

Step 2) Slice each chicken breast in half length wise to make 2 thin cutlets per breast. Place each piece in a large ziplock or between two sheets of cling wrap and pound flat until about 1/4 of an inch thick. I use the flat side of a meat tenderizer, or you can use a pan.

Step 3) Pour whisked egg onto a plate and coat each side of each chicken breast with egg. Then dredge each breast in the bread crumb mixture. Lay these on a strip of tinfoil and let set about 5-10 minutes.

Step 4) In a large frying pan over medium to medium-high heat, with enough oil to generously coat the bottom (not enough to cover the chicken completely), fry the chicken until golden brown on both sides and cooked all the way through. If the chicken does not sizzle vigorously when placed in the pan, the oil isn't hot enough yet. Lay cooked pieces onto a plate and cover with a healthy dose of parmesan.

Tip: I generally add more oil as I add more of the chicken and end up reducing the heat a bit as the pan gets hotter.

Step 5) Now for the lime butter sauce: Juice and zest one lime into a small pot, bring lime juice to a boil over medium to medium high heat. Once bubbling add your butter, once butter is almost completely melted, add your dill. (I always end up adding a bit more lime because I'm a citrus junkie). When completely heated and your desired amount of buttery, limey goodness is achieved it’s time to plate!

Plate the chicken and lay on as much butter sauce as you want. I tend to drown it in the sauce. Sprinkle on some green onion and stuff your freakin face.