Key Lime Chicken a la Vickie

LUCY BURDETTE:

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...

Ingredients

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.

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