Lemon-Dill Chicken
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breast halves, pounded to 1/4 inch
- 118.29 ml flour
- 2.46 ml pepper
- 14.79-29.58 ml olive oil
- 473.18 ml mushrooms, sliced
- 473.18 ml fat-free chicken broth
- 88.74 ml lemon juice
- 14.79 ml chopped fresh dill or 4.92 ml dried dill weed
directions
- Mix flour and pepper. Dredge chicken breasts in flour. Reserve left over flour.
- In non-stick skillet, heat 1 T oil over med-high heat.
- Add chicken and cook until lightly browned, turning once. Transfer chicken to a plate.
- In same skillet, saute mushrooms until softened. Sprinkle reserved flour over mushrooms. Stir to combine and cook for 1 minute. Add remaining ingredients.
- 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.
- Remove from heat and cool.
- 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.
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RECIPE SUBMITTED BY
I live in Tampa, FL with my husband and 6 year old daughter. I work full time which leaves me little time for other activities, however my weekends are filled with cooking. In what little time I have left over after all my other responsibilities I enjoy reading and watching a little television.
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