Lemon-Dill Chicken

Lemon-Dill Chicken

Enjoy this flavorful chicken sprinkled with onion that’s ready in 25 minutes – perfect for a dinner.

Prep Time

05

Minutes

Total Time

25

Minutes

Makes

6

servings

1/4
cup butter or margarine
6
boneless, skinless chicken breast halves (about 1 3/4 pounds)
1/2
cup dry white wine or chicken broth
1
tablespoon chopped fresh or 1/2 teaspoon dried dill weed
1
tablespoon lemon juice
1/4
teaspoon salt
2
medium green onions, sliced (2 tablespoons)
  1. Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
  2. 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.
  3. Heat wine mixture to boiling. Boil about 3 minutes or until reduced by about half; pour over chicken. Sprinkle with onions.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Come & Eat!
For an easy garnish that adds dramatic effect, sprinkle with fresh dill sprigs or basil leaves and curls of lemon peel.

Nutrition Information:

1 Serving (1 serving)
  • Calories 220
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 6g,),
  • Cholesterol 95mg;
  • Sodium 220mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 4 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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