Lemon-Dill Chicken

This recipe is actually fairly low fat. If making to serve right a way, cook the chicken fully. If planning to freeze and serve later I prefer leave the chicken slighly undercooked. When reheating, the chicken will finish cooking. If desired, you can replace 1/2 cup of chicken broth with white wine.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breast halves, pounded to 1/4 inch
• 1⁄2 cup flour
• 1⁄2 teaspoon pepper
• 1 -2  tablespoon olive oil
• 2  cups mushrooms, sliced
• 2  cups fat-free chicken broth
• 6  tablespoons lemon juice
• 1  tablespoon  chopped fresh dill or 1  teaspoon dried dill weed

Directions

1. Mix flour and pepper. Dredge chicken breasts in flour. Reserve left over flour.
2. In non-stick skillet, heat 1 T oil over med-high heat.
3. Add chicken and cook until lightly browned, turning once. Transfer chicken to a plate.
4. In same skillet, saute mushrooms until softened. Sprinkle reserved flour over mushrooms. Stir to combine and cook for 1 minute. Add remaining ingredients.
5. 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.
6. Remove from heat and cool.
7. 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.