Easy peasey, sans peas

The kids’ first day of school is tomorrow. Will someone please tell me what happened to summer? I remember July being God-awful hot, but I have no recollection of June whatsoever.

Even though we’re still, technically, on summer break, we’ve had school events every night this week. Time to break out the quick supper ideas! This one is really a winner, ready in less than 30 minutes and works well with whatever side dish you have handy.

WEEKNIGHT LIME CHICKEN

  • Boneless, skinless chicken breasts, about 1 pound
  • Bread crumbs, about 1 cup
  • 1 extra large egg
  • Olive oil
  • 6 tbsp butter
  • Lime juice, to taste
  • 1 tsp chives

Place the chicken breasts between two sheets of waxed paper and pound them until about 1/2-inch thick. Dip breasts in eff, then bread crumbs. Place on a wire rack for 10 minutes.

Heat olive oil in a saute pan over medium heat. Cook chicken breasts, about 3 to 5 minutes on each die. Transfer to a plate and keep warm.

In the same pan, melt butter. Add lime juice and reduce. Pour evenly over chicken breasts. Sprinkle with chives and serve.

Bonus! You use the same pan for this recipe. I told you it was easy!

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