Directions:
- Heat oil in a large heavy skillet over medium high heat. Season chicken breasts with salt and pepper. Cook until lightly browned, about 3 minutes on each side. Cover, and reduce heat to low. Cook until no longer pink, and juices run clear, about 10 minutes. Remove chicken from pan, and keep warm.
- Drain excess oil from pan. Stir in lime juice, and cook over low heat until it begins to bubble. Stir in butter, 1 tablespoon at a time. Continue stirring until butter becomes opaque, and sauce thickens. Remove from heat, and stir in dill weed. Spoon sauce over chicken, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 462.79 Kcal (1938 kJ) | ||
| Calories from fat | 283.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.47g | 48% | |
|---|---|---|---|
| Cholesterol | 179.91mg | 60% | |
| Sodium | 764.76mg | 32% | |
| Potassium | 684.21mg | 15% | |
| Total Carbs | 1.28g | 0% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 47.52g | 95% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 168.14 Kcal (704 kJ) | ||
| Calories from fat | 102.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.43g | 48% | |
|---|---|---|---|
| Cholesterol | 65.37mg | 60% | |
| Sodium | 277.86mg | 32% | |
| Potassium | 248.59mg | 15% | |
| Total Carbs | 0.46g | 0% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 17.26g | 95% | |
| Vitamin C | 1.2mg | 5% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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