Recipe by loof
A delightful chicken dish with a light and fresh lime sauce.
Top Review by breezermom
The chicken is delicious by itself! The sauce is a hollandaise sauce with a bit of lime flair. I used pecans instead of walnuts...much easier to find these locally where I live. I didn't serve the sauce over one piece of chicken, so I can slice it and serve over a salad tomorrow for lunch. Great recipe....easy to make and it goes together easily since you make the sauce while the chicken is cooking. Just make sure your eye is cooled down before placing the egg mixture back on the stove....otherwise you'll have a fried egg on the bottom of your sauce....whisk, whisk, whisk! Thanks for sharing!
- 6 boneless skinless chicken breasts
- 2 egg whites
- 1 cup finely chopped walnuts
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1⁄4 teaspoon salt
- 1 dash white pepper
- 2 egg yolks
- 2 whole eggs
- 1⁄2 teaspoon lime zest
- 2 tablespoons fresh lime juice
Directions See How It's Made
- Salt and pepper chicken.
- Beat 2 egg whites.
- Dip chicken into egg whites, allow excess to drip off, then roll in walnuts. Place in a buttered baking dish.
- Bake at 350°F for 30-45 minutes, until chicken is cooked through.
- While chicken is cooking, melt butter and stir in flour.
- Add chicken broth, salt, and white pepper. Cook, stirring constantly, until mixture boils and begins to thicken.
- Beat egg yolks together with whole eggs. Stir the hot sauce into the eggs, stirring quickly.
- Return sauce to pan and cook over low heat until thickened, stirring constantly. Remove from heat and add grated lime peel and lime juice. Stir until well blended.
- To serve, top cooked chicken with lime sauce.