Menu Monday

Today is a twofer. Today's menu consists of 2 separate recipes that I put together to make 1 dish which was delish!

Lime Butter Chicken & Lemon Thyme Rice

Lime Butter Chicken

INGREDIENTS:

4 tablespoons vegetable oil
6 boneless, skinless chicken breasts
salt and pepper to taste
1 lime, juiced
1/2 cup butter
1/2 teaspoon dried dill weed

DIRECTIONS:

Heat oil in a large heavy skillet over medium high heat.

Season chicken breasts with salt and pepper.

Cook chicken 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.

Lemon Thyme Rice

INGREDIENTS:

1 tablespoon butter
1 cup uncooked white rice
1 (14.5 oz) can chicken broth
1 tablespoon fresh lemon juice
1 tablespoon dried thyme

DIRECTIONS:

Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.

Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.