Ingredients
-
6
-
1/4
-
1/2
-
1
-
1/8
-
1/4
-
1/2
-
2
-
-
-
-
-
-
-
Directions
Dilled Lemon Chicken,I grabbed this when I was raiding my Mom’s recipe book collection on my last trip back to the States. I am a big fan of dill so it has to be worth a try. I found it in a Betty Crocker Booklet called ‘Fast Summer Suppers’.,Amazing dish! used apple juice and cut my chicken into strips (because my four chicken breasts were big enough to feed 6), so they cooked a bit quicker. This is definitely going into permanent rotation, thank you so much for posting!,Wonderful! used Vermouth instead of the wine as suggested by another reviewer. This was really easy and very tasty. I added a little bit of cornstarch to thicken the sauce a little. I did not have green onions, but added a stem of fresh parsley to the top. Thank you for a great recipe. It is a keeper!
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Steps
|
1
Done
|
Cook Chicken Breast Halves in Margarine in 10-Inch Skillet About 5 Minutes on Each Side, Turning Once, Until Light Brown. |
|
2
Done
|
Mix Wine, Lemon Juice, Dill Weed and Salt. |
|
3
Done
|
Pour Mixture Over Chicken. |
|
4
Done
|
Place Lemon Slices on Chicken. |
|
5
Done
|
Heat to Boiling; Reduce Heat. |
|
6
Done
|
Cover and Simmer 10 to 15 Minutes Minutes or Until Chicken Is Done. |
|
7
Done
|
Remove the Chicken, Keep Warm. |
|
8
Done
|
Heat Wine Mixture to Boiling. |
|
9
Done
|
Boil About 3 Minutes or Until Reduced to About Half. |
|
10
Done
|
Pour Wine Mixture Over Chicken. |
|
11
Done
|
Sprinkle With Onions. |
