Ingredients
-
2
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1/3
-
1
-
2
-
1/2
-
-
-
-
Directions
Dill Chicken Breasts, This wonderful recipe, which was developed in the test kitchen of Canadian Living magazine, can easily be doubled , Yes, double the sauce! If you’re cooking this indoors, you’ll need an exhaust fan that vents to the outside, as the process creates a bit of smoke I personally found the flavor okay, but did not find this recipe to be a keeper , 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
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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. |
