Prep 5 mins
Cook 30 mins
This recipe comes from the 1973 cookbook, Scandinavian Cooking.
- 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
- In a large skillet, melt margarine over medium heat, then add chicken & brown the breasts, cooking for about 10 minutes.
- Add the rest of the ingredients, then cover & simmer about 20 minutes or until chicken is tender.
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!
Outstanding chicken recipe! DH is not overly fond of chicken and he loved this! I had 3 chicken breasts that I made for the two of us and browned nicely in two tablespoons of unsalted butter. Didnt have any gin so added an extra splash of wine and unpowdered dried thyme. The chicken was very tender and moist the dill weed was a nice change. Sydney Mike thank you so much for sharing this recipe! Made and reviewed for Kittencal's European Forums The Scandinavian Kitchen Tag Game.
*Reviewed for Whine and Cheese Gangs visit to Scandinavia ZWT6* Easy and tasty. 5 stars for a good quick chicken dish. Mild flavoured and the liquids kept the chicken breast lovely and tender. Photo also being posted