This is a dinner-worthy recipe. I used 2 chicken breasts, 4 oz. of canned mushrooms, no lime zest or capers, bottled lime juice and all the remaining ingredients. I would NOT recommend doing that again, b/c the dish came out too buttery. Next time, if I use half the chicken, I will use half the butter and mushrooms, and leave everything else as is, although I'd also leave out the breadcrumbs, as I think it made a mushy paste considering the sauce. Also, I covered the scallions, mushrooms and garlic while sauteeing, so it came out very tender. I baked the dish for 20 minutes instead of 15, and then I let sit in the warm oven (oven off) for 10 more minutes so the chicken could sit in the sauce. I served with mashed potatoes and boiled carrot slices. My husband loved it. Thank you posting.
This went over very well and was really not all that time consuming. I put it together and left it in the refrigerator under plastic wrap for 2 days, then baked it and made brown rice to serve it over. I had also added extra lime juice and actually got worried that I had overdone it. But on the first bite, we were amazed at how tender the chicken was (2 days with lots of lime probably helped that), and a few bites later we were both just generally impressed with the flavor (using cheap frozen chicken, too). The only problem was that we did not have enough leftovers!
This tasted great. I actually used chicken thighs and added extra lime juice because I like the flavor. I cooked vegetables in the pan juice and they were terrific too. Delicious recipe!
Wow! Talk about a burst of flavors in your mouth. The recipe is so simple too. I served with mashed potatos that I added roasted garlic and parmesean cheese to and some steamed veggies. Great recipe - thanks for sharing.