Dill Chicken Breasts
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 320 |
| pro | 28 g |
| total fat | 20 g |
| carb | 6 g |
Saut? chicken with an almost-instant dill sauce makes an easy special dinner for two.
Ingredients
- 2 boneless skinless chicken breasts
- 1 tbsp all-purpose flour
- pinch each salt and pepper
- 1 tsp butter
- 1 tsp vegetable oil
- 1/4 cup white wine or chicken stock
- 1/3 cup whipping cream
- 1 tbsp chopped fresh dill
- 2 tsp chopped fresh chives or green onions
- 1/2 tsp lemon juice
- Garnish:
- Lemon slices
- Dill sprig
Preparation
Dredge chicken breasts lightly in flour; season with salt and pepper. In skillet, over medium-high heat, melt butter with oil; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside. Remove from pan and keep warm.
Pour off all fat from pan. Pour in wine; boil over high heat, scraping up brown bits from pan, for about 1 minute or until reduced and syrupy. Add cream; boil for about 1 minute or until thick enough to coat spoon. Stir in dill, chives, lemon juice, and salt and pepper to taste. Stir any accumulated juices from chicken back into pan; pour sauce over chicken. Garnish with lemon slices and dill.
- Keywords : Chicken; White wine; Flour; Butter; Main Course; Spring; Skillet;
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