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!
- 59.14 ml margarine (or unsalted butter)
- 6 boneless skinless chicken breasts
- 118.29 ml dry white wine
- 29.58 ml gin
- 4.92 ml dill weed
- 2.46 ml powdered thyme
- 2.46 ml salt