Recipe by Sydney Mike
This recipe comes from the 1973 cookbook, Scandinavian Cooking.
Top Review by loof
Very tasty chicken! The dill and thyme went surprisingly well together. The wine/gin added a nice flavor; I reduced the liquid a bit after removing the chicken and drizzled the sauce over. Thanks for sharing the recipe!
- 1⁄4 cup margarine (or unsalted butter)
- 6 boneless skinless chicken breasts
- 1⁄2 cup dry white wine
- 2 tablespoons gin
- 1 teaspoon dill weed
- 1⁄2 teaspoon powdered thyme
- 1⁄2 teaspoon salt