Total Time
40mins
Prep 10 mins
Cook 30 mins

This wonderful recipe, which was developed in the test kitchen of Canadian Living magazine, can easily be doubled.

Ingredients Nutrition

Directions

  1. Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
  2. In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
  3. Remove from the pan and keep warm.
  4. Pour off all the fat from the pan.
  5. Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
  6. Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
  7. Stir in the dill, chives, lemon juice, and salt and pepper to taste.
  8. Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
  9. Garnish with lemon slices and dill sprigs.
Most Helpful

5 5

This was a great recipe.Very easy and also great for the Atkins diet. I double up on the dill and the lemon juice and omitted the flour to lower the carbs even more.Tasted terrific! Thanks Irmgard.

5 5

Irmgard, this is was a winner in our house. Really simple to make, tasted great, and was pretty low fat too! We actually splurged and used whipping cream for a change because the recipe was so careful in other places. I can't wait to eat this again, as I love dill flavour.

4 5

I really enjoyed this recipe and love that it allowed me to use the fresh herbs on my deck :) I omitted the flour, doubled chicken stock, and used FF half and half since that's what I had on hand. Made a fresh, flavorful sauce that dressed up plain ol' boneless, skinless chicken breast.