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Dill Chicken Breasts

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Ingredients

Adjust Servings:
2 boneless skinless chicken breasts
1 tablespoon all-purpose flour
1 pinch salt
1 pinch pepper
1 teaspoon butter
1 teaspoon vegetable oil
1/4 cup white wine or 1/4 cup chicken stock
1/3 cup whipping cream
1 tablespoon fresh dill
2 teaspoons chopped fresh chives or 2 teaspoons green onions

Nutritional information

346.5
Calories
197 g
Calories From Fat
21.9 g
Total Fat
11.3 g
Saturated Fat
134.8 mg
Cholesterol
247.9 mg
Sodium
4.9 g
Carbs
0.1 g
Dietary Fiber
0.4 g
Sugars
26.3 g
Protein
209 g
Serving Size

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Dill Chicken Breasts

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    Cuisine:

    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.

    • 60 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    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.

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    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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