Monday, February 23, 2009

Lemon-Dill Chicken

From the kitchen of: Kristin Jonas
Found in Betty Crocker’s Good & Easy Cookbook

¼ cup (1/2 stick) margarine or butter
6 skinless boneless chicken breast halves (about 1 1\2 lbs)
½ cup dry white wine or chicken broth (or one chicken bullion square with 1 cup hot water)
1 tbs chopped fresh or ½ tsp. dried dill weed
1 tbs. lemon juice
¼ tsp. salt
1 medium green onion, sliced (1-2 stalks)

(I usually double the ingredients for the sauce so I have enough—except for the salt—leave at ¼ tsp)

Melt margarine in large skillet over medium-high heat. Cook chicken in margarine about 6 minutes, turning once, until light brown.

Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat to low. Cover and simmer 10-15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.

Meanwhile, heat wine mixture to boiling. Boil about 3 minutes or until reduced to about half; pour over chicken. (I don’t usually do this part).

Sprinkle with green onion. Serve with rice.

Notes above are from Kristin. I'm not usually big on dill but I actually liked this recipe. It's super easy and quick to make as well.

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