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    You are in: Home / Recipes / Lemon-Dill Chicken Recipe
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    Lemon-Dill Chicken

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Erindipity's Note:

    This recipe is actually fairly low fat. If making to serve right a way, cook the chicken fully. If planning to freeze and serve later I prefer leave the chicken slighly undercooked. When reheating, the chicken will finish cooking. If desired, you can replace 1/2 cup of chicken broth with white wine.

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    Units: US | Metric


    1. 1
      Mix flour and pepper. Dredge chicken breasts in flour. Reserve left over flour.
    2. 2
      In non-stick skillet, heat 1 T oil over med-high heat.
    3. 3
      Add chicken and cook until lightly browned, turning once. Transfer chicken to a plate.
    4. 4
      In same skillet, saute mushrooms until softened. Sprinkle reserved flour over mushrooms. Stir to combine and cook for 1 minute. Add remaining ingredients.
    5. 5
      Reduce heat to low and cook 3-5 minutes or until sauce thickens. If service right away, I like to add chicken back in for this step.
    6. 6
      Remove from heat and cool.
    7. 7
      To Freeze: place chicken in labeled freezer bag and pour sauce over. Seal and freeze. To reheat, thaw overnight in fridge. Warm chicken and sauce in a large non-stick skillet over medium heat until heated trhough.

    Ratings & Reviews:


    Nutritional Facts for Lemon-Dill Chicken

    Serving Size: 1 (245 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 198.6
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.7 g
    Cholesterol 68.4 mg
    Sodium 242.0 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 0.6 g
    Sugars 0.8 g
    Protein 29.3 g

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