• Cooking Time: 20-25
  • Servings:
  • Preparation Time:


  • 1/4 cup (1/2 stick) butter
  • 1 1/2 lbs of boneless skinless chicken breasts
  • 1/2 cup dry white wine or chicken broth
  • 1/2 tsp dried dill weed
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1 medium green onion, sliced (2 tbsp)


  • Melt butter in 10 inch skillet over medium high heat.
  • Cook chicken in butter 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 and sprinkle chicken with onion.


Categories: Main Dish  Poultry  Stove 

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