17 Reviews

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.

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Ray G January 25, 2004

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.

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JustJanS October 25, 2003

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.

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sarah.j.goddard May 22, 2012

This is really GREAT, TRUE!
Used cooking cream instead of whipping cream too!
Would definately suggest, doubling the sauce,
This would make for an interesting appetiser, but GREAT for entertaining as a main course!
THANKS!

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mickeydownunder December 07, 2010

This recipe is simple to make and is very good. This would be an excellent choice for a dinner part or a spring lunch. I agree with several of the other reviewers about doubling the amount of sauce. I served this with rice, but it would be lovely on eggs noodles as well.

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Chef Regina V. Smith December 01, 2010

This was very delicious! We also doubled the sauce, but I wish we tripled it - it was that good. I will definitely make again! Thank you for sharing.

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bambam2972 May 27, 2010

I hosted a luncheon this weekend and served this recipe along with several other items. This chicken was a huge hit! Due to the buffet nature of the get together I upped it to 10 servings and cut the chicken into bite size pieces before cooking. I served it over rice. Next time I would double the sauce because its so tasty!

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madriley61 December 07, 2009

I absolutely LOVE your recipe and I have made it more times than I can remember now! I always double the sauce. Oh that sauce and the juicy chicken gets me salivating every time! I do however prefer to use chicken thighs and/or legs as they are so juicy and meaty. The cooking time is a bit longer, but boy, is it worth it! I always use more dill to give it more of a dilly punch. This recipe also freezes well. I have often made this in large amounts and freeze in per person portions. I put the frozen chicken in the microwave on defrost at first and increase to high after defrosted. Dinner in minutes! This is the supreme, delectable, mouth-watering recipe that jumps to mind whenever I see dill or plan on cooking chicken, what more can I say but ADDICTIVE and DIVINE!

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Summerwine August 16, 2009

Wasn't dilly enough for me but maybe that was my plant (got the dill from my garden). The funny thing is that my chicken breast tasted like fish with this sauce on it! Not a fishy taste but that clean thick fish steak taste. I liked that. I used 2% milk instead of cream and it was fine. Next time I'm going to not flour the chicken and see how it does with just a quick sear with olive oil to get the color contrast without the fry. I also want to try this sauce on salmon.

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digifoo June 23, 2006

I felt that the dill flavovr in this recipe was way too strong. I would not make again.

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bosp2000 February 13, 2006
Dill Chicken Breasts