Dill Chicken Breasts

Submitted by Irmgard

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

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 2

ingredients

• 2 boneless skinless chicken breasts
• 14.79 ml all-purpose flour
• 0.25 ml salt
• 0.25 ml pepper
• 4.92 ml butter
• 4.92 ml vegetable oil
• 59.14 ml white wine or 59.14 ml chicken stock
• 78.78 ml whipping cream
• 14.79 ml fresh dill
• 9.85 ml chopped fresh chives or 9.85 ml green onions
• 2.46 ml lemon juice
• lemon slice (to garnish)
• dill sprigs (to garnish)

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.

Reviews

[Ray G]

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.

 

[JustJanS]

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.

 

[mums the word]

What a great dish for a hot summer night, light and refreshing. I used 2% milk as I did not have cream and it was still fabulous. I will definitely double the yummy sauce next time. Thanks for a great recipe.

 

[Text M.]

Yes, double the sauce! If you're cooking this indoors, you'll need an exhaust fan that vents to the outside, as the process creates a bit of smoke. I personally found the flavor okay, but did not find this recipe to be a keeper.

 

[sarah.j.goddard]

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.