Prep 5 mins
Cook 30 mins
I grabbed this when I was raiding my Mom's recipe book collection on my last trip back to the States. I am a big fan of dill so it has to be worth a try. I found it in a Betty Crocker Booklet called 'Fast Summer Suppers'.
- 6 boneless skinless chicken breast halves
- 1⁄4 cup margarine
- 1⁄2 cup dry white wine or 1⁄2 cup apple juice
- 1 tablespoon lemon juice
- 1⁄8 teaspoon dried dill weed
- 1⁄4 teaspoon salt
- 1⁄2 lemon, slice thinly
- 2 green onions, with tops, sliced
- Cook chicken breast halves in margarine in 10-inch skillet about 5 minutes on each side, turning once, until light brown.
- Mix wine, lemon juice, dill weed and salt.
- Pour mixture over chicken.
- Place lemon slices on chicken.
- Heat to boiling; reduce heat.
- Cover and simmer 10 to 15 minutes minutes or until chicken is done.
- Remove the chicken, keep warm.
- Heat wine mixture to boiling.
- Boil about 3 minutes or until reduced to about half.
- Pour wine mixture over chicken.
- Sprinkle with onions.
Amazing dish! I used apple juice and cut my chicken into strips (because my four chicken breasts were big enough to feed 6), so they cooked a bit quicker. This is definitely going into permanent rotation, thank you so much for posting!
Wonderful! I used Vermouth instead of the wine as suggested by another reviewer. This was really easy and very tasty. I added a little bit of cornstarch to thicken the sauce a little. I did not have green onions, but added a stem of fresh parsley to the top. Thank you for a great recipe. It is a keeper!
This was very good. I used dry vermouth instead of wine, and used about 3 times the dill called for. If your chicken pieces are not very thick, the cooking time may be too long as called for. Mine cooked in about half the time. I really liked how fast this was to get on the table. Thanks for posting a great dish!