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Prep 5min
Total25min
Servings6
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Ingredients
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)
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Steps
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.
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For an easy garnish that adds dramatic effect, sprinkle with fresh dill sprigs or basil leaves and curls of lemon peel.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
6%
6%
Exchanges:
4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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