Enjoy this flavorful chicken sprinkled with onion that’s ready in 25 minutes – perfect for a dinner.
cup butter or margarine
boneless, skinless chicken breast halves (about 1 3/4 pounds)
cup dry white wine or chicken broth
tablespoon chopped fresh or 1/2 teaspoon dried dill weed
tablespoon lemon juice
medium green onions, sliced (2 tablespoons)
Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Heat wine mixture to boiling. Boil about 3 minutes or until reduced by about half; pour over chicken. Sprinkle with onions.
For an easy garnish that adds dramatic effect, sprinkle with fresh dill sprigs or basil leaves and curls of lemon peel.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.