This recipe came from a long gone restaurant in Georgetown, MA, called Dorothy’s. I don’t know if this is exactly how it was made, because the recipe came to my family by way of the dishwasher who was bribed to spy on the cook (seriously!). Luckily, it is delicious as written and definitely on my monthly rotation of meals. I always serve this with mashed potatoes because it’s extra yummy if the honey-lime glaze gets in a bite of your potatoes! 

4 boneless, skinless chicken breasts

1 egg combined with a little milk

1 cup flour seasoned with garlic powder

Butter for the pan

3 tablespoons honey

3 tablespoons lime juice

Dill

Pound the chicken breasts to equal thickness. Dip into egg and milk (I use a pie plate), then coat with the flour mixture (I use a pie plate or a Ziplock bag).

Cook the chicken breasts in melted butter until browned, no longer pink, and juices run clear. Remove from pan and keep warm.

To make the glaze: In the same pan, put equal amounts of honey and lime juice. Cook over medium heat stirring constantly until thickened and bubbly (see photo below), season with dill. Coat chicken pieces with glaze and serve immediately.