More Great Recipes: Main Dish | Poultry | Stove

Lemon-Dill Chicken

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Member since 2006

Serves | Prep Time | Cook Time 20-25


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.

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