This recipe is another family favorite that we’ve been cooking for years. Chicken breasts, marinated in tart, tangy lime juice, pair perfectly with rich, delicious brown butter. Trust us – you’re gonna want seconds.
Prep time: 6 hours 10 minutes
Cook time: 30 minutes
- 4 boneless skinless chicken breasts, each about 4 ounces
- Salt and pepper, to taste
- 5-6 limes
- 3 tablespoons extra virgin olive oil
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
Place chicken breasts in baking dish and season with salt and pepper. Cut 4-5 limes in half and squeeze juice over chicken using a citrus squeezer or your hands. Cover with plastic wrap and marinate in refrigerator for 4-6 hours, flipping chicken every hour.
Preheat oven to 400°F.
Pour olive oil in large skillet and preheat over medium heat. Place flour in shallow dish and dredge chicken until lightly coated. Transfer chicken to skillet and cook until browned on each side, about 7-8 minutes. Transfer chicken to new baking dish and cook until internal temperature has reached 165°F, about 10-15 minutes.
While chicken is cooking, melt butter in a small saucepan over medium-high heat. Continue cooking, stirring constantly, until butter reaches a rich brown color, ensuring it doesn’t burn. Remove from heat and set aside. Prior to serving chicken, squeeze juice from half of lime into brown butter and stir to combine. Drizzle over chicken when ready to serve.
ORANGE & FIELD TIP: The acid in the lime juice will cause the chicken to somewhat change color and become pale while it’s marinating. Don’t be alarmed – this is exactly what should happen.