Dilled Lemon Chicken

I grabbed this when I was raiding my Mom's recipe book collection on my last trip back to the States. I am a big fan of dill so it has to be worth a try. I found it in a Betty Crocker Booklet called 'Fast Summer Suppers'.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breast halves
• 1⁄4 cup margarine
• 1⁄2 cup dry white wine or 1⁄2 cup  apple juice
• 1  tablespoon lemon juice
• 1⁄8 teaspoon dried dill weed
• 1⁄4 teaspoon salt
• 1⁄2 lemon, slice thinly
• 2  green onions, with tops, sliced

Directions

1. Cook chicken breast halves in margarine in 10-inch skillet about 5 minutes on each side, turning once, until light brown.
2. Mix wine, lemon juice, dill weed and salt.
3. Pour mixture over chicken.
4. Place lemon slices on chicken.
5. Heat to boiling; reduce heat.
6. Cover and simmer 10 to 15 minutes minutes or until chicken is done.
7. Remove the chicken, keep warm.
8. Heat wine mixture to boiling.
9. Boil about 3 minutes or until reduced to about half.
10. Pour wine mixture over chicken.
11. Sprinkle with onions.