Thursday, June 6, 2013

Key Lime Chicken a la Vickie


Last week a friend from the church choir asked if I liked to hear about other people's recipes. With a big deadline bearing down on me and five events scheduled within two weeks, of course I said yes. So as we filed our music folders away, she told me about this and gave me permission to use it in the blog. She assured me that her husband loves it--and mine agreed. So you here you have Vickie Littell's Key Lime Chicken...


Boneless, skinless chicken breasts, one per serving
Limes, one per serving
Butter or olive oil, one Tbsp per serving

1/4 cup sour cream per serving

(First, I should probably say that this is not technically Key Lime chicken as I used regular limes, not key limes. But I bet they would be even better...)

Melt the butter or oil in a frying pan over medium heat. (I used 1 Tbsp butter and 1 of oil). Saute the chicken until brown, then flip the cutlets. 

While the chicken cooks, zest the limes right into the pan. (I used a Microplane classic zester--which is so easy to use and perfect for grating Parmesan cheese too.)

Once the chicken is cooked through, squeeze the juice of the limes into the pan. You might want to use 3 lime halves and taste before squeezing the fourth as the sauce is a little tart.


Then add the sour cream and stir while it heats through. Salt and pepper to taste.


I served this with brown rice made with a can of Rotel tomatoes and chilis and the last of our garden's asparagus. (I thought the plate needed a little color.:)

There you go, dinner in less than 45 minutes. Thank you Vickie! And now back to MURDER WITH GANACHE.

If you don't have your copy of TOPPED CHEF yet, it's available wherever books are sold.

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  1. Simple yet delish. Love it. Great for busy people!!!

    Good luck writing. I'm on the same schedule! :)


    Daryl / Avery

    1. good luck to you too! so far, the manuscript is winning:) xo

  2. Love this--and I just saw net bags of Key limes at my local grocer. Perfect timing. Thank you, Lucy and Vickie!

    ~ Cleo

    1. I've got to look for the key limes--after I write my words for the day! thanks Cleo xo

  3. Great idea to color-fy the rice to make everything extra appealing.
    As long as you don't over heat it, the sour cream could be replaced with thick yogurt (less fat).

    1. I was wondering how yogurt would taste--good suggestion Libby!

    2. It is probably on a par for tanginess with the sour cream. The only trick is to not subject it to high heat.

  4. This is a variation on my favorite quick dinner. Chicken breasts sauteed with lemon juice! I'll have to try it! Yum.


  5. Mmmm, chicken and lime with sour cream. I am going to love this! We don't get Key Limes up here very often so I'm glad it works with the regular variety.

    Thanks, Lucy aka Roberta.