Dill Chicken Breasts
Saut? chicken with an almost-instant dill sauce makes an easy special dinner for two.
Servings: 2
Ingredients:
| Nutritional Info | |
| calories | lt;bgt;Per serving:lt;/bgt; 320 |
| protein | 28 g |
| fat | 20 g |
| carbohydrates | 6 g |
Suggested Recipes
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2 Boneless skinless chicken breasts
1 tbsp (15 mL) all-purpose flour
Pinch Each salt and pepper
1 tsp (5 mL) butter
1 tsp (5 mL) vegetable oil
1/4 cup (50 mL) white wine or chicken stock
1/3 cup (75 mL) whipping cream
1 tbsp (15 mL) Chopped fresh dill
2 tsp (10 mL) Chopped fresh chives or green onion
1/2 tsp (2 mL) lemon juice
Garnish:
Lemon slices
Dill sprigs
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.
Additional Information
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