Ingredients
-
2
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1/3
-
1
-
2
-
-
-
-
-
Directions
Dill Chicken Breasts,This wonderful recipe, which was developed in the test kitchen of Canadian Living magazine, can easily be doubled.,What a great dish for a hot summer night, light and refreshing. used 2% milk as I did not have cream and it was still fabulous. I will definitely double the yummy sauce next time. Thanks for a great recipe.,I really enjoyed this recipe and love that it allowed me to use the fresh herbs on my deck 🙂 I omitted the flour, doubled chicken stock, and used FF half and half since that’s what I had on hand. Made a fresh, flavorful sauce that dressed up plain ol’ boneless, skinless chicken breast.
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Steps
|
1
Done
|
Dredge the Chicken Breasts Lightly in Flour; Season With a Pinch Each of Salt and Pepper. |
|
2
Done
|
in a Skillet, Heat Butter and Oil Over Medium-High Heat; Cook Chicken, Turning Once, For About 6 Minutes or Until Golden Brown and No Longer Pink Inside. |
|
3
Done
|
Remove from the Pan and Keep Warm. |
|
4
Done
|
Pour Off All the Fat from the Pan. |
|
5
Done
|
Pour in the Wine and Bring to a Boil Over High Heat; Cook, Stirring to Scrape Up Any Brown Bits in the Pan, For About 1 Minute or Until Reduced and Syrupy. |
|
6
Done
|
Add the Cream; Boil For About 1 Minute or Until Thick Enough to Coat a Spoon. |
|
7
Done
|
Stir in the Dill, Chives, Lemon Juice, and Salt and Pepper to Taste. |
|
8
Done
|
Stir Any Accumulated Juices from the Chicken Back Into the Pan; Pour the Sauce Over the Chicken. |
|
9
Done
|
Garnish With Lemon Slices and Dill Sprigs. |
