Ingredients
- 6 skinless, pheasant breast halves
- 6 tbs butter
- Salt and freshly ground pepper
- 1 tbs minced chives
- 3 tbs vegetable oil
- 1/2 tsp dried dill weed
- Juice of 1 lime
Method
Season pheasant with salt and pepper. In a large fry pan, heat oil over medium heat.
Add pheasant and saute for 4 minutes, until lightly browned. Turn pheasant, cover, and reduce heat to low.
Cook 10 minutes or until tender. Remove to a platter and keep warm.
Discard oil and wipe out pan. Add lime juice and cook over low heat until bubbly.
Add butter, stirring until butter becomes opaque and sauce thickens. Stir in Chives and dill. Season with salt and pepper to taste.
Spoon over pheasant and serve.
Serves 6
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