Dill Chicken Breasts

Author: Canadian Living

Saut? chicken with an almost-instant dill sauce makes an easy special dinner for two.

  • Portion size 2 servings

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 tablespoon all-purpose flour
  • pinch each salt and pepper
  • 1 teaspoon butter
  • 1 teaspoon vegetable oil
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 1/3 cup whipping cream
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped green onions
  • 1/2 teaspoon lemon juice
Garnish:
  • lemon slices
  • Dill sprig

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Protein 28 g
  • Calories 320.0
  • Total fat 20 g
  • Total carbohydrate 6 g
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Dill Chicken Breasts

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