Saut? chicken with an almost-instant dill sauce makes an easy special dinner for two.
- Portion size 2 servings
- 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
- lemon slices
- Dill sprig
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