Chicken in Lemon Dill Sauce
A succulent chicken dish that is served with a savory sauce that will kick your tastebuds up a notch!
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | tablespoon |
vegetable oil
vegetable |
|
| 1 | pound |
chicken
breasts, boneless, skinless |
|
| ¼ | cup |
stock
chicken |
|
| ¼ | cup |
wine
white |
*
|
| ⅔ | cups |
milk
evaporated |
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | teaspoon |
lemon
peel, grated |
|
| ½ | teaspoon |
dill weed
fresh, chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
vegetable oil
vegetable |
|
| 453.6 | g |
chicken
breasts, boneless, skinless |
|
| 59 | ml |
stock
chicken |
|
| 59 | ml |
wine
white |
*
|
| 158 | ml |
milk
evaporated |
|
| 15 | ml |
cornstarch
|
|
| 2.5 | ml |
lemon
peel, grated |
|
| 2.5 | ml |
dill weed
fresh, chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Heat oil in medium non-stick fry pan. Brown chicken on both sides. Stir in stock and wine. Cover and simmer 5 minutes til meat is no longer pink inside. Remove chicken, keep hot.
Gradually add canned milk to corn starch til smooth. Add to liquid in pan, stirring over medium heat til sauce bubbles and thickens slightly. Stir in lemon peel and dill. Season with salt and pepper to taste. Spoon over chicken.
