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Lemon-Dill Chicken

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Lemon-Dill Chicken
  • Prep 5 min
  • Total 25 min
  • Servings 6
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Enjoy this flavorful chicken sprinkled with onion that’s ready in 25 minutes – perfect for a dinner.
Updated Sep 3, 2010

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)

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For an easy garnish that adds dramatic effect, sprinkle with fresh dill sprigs or basil leaves and curls of lemon peel.

Nutrition

220 Calories, 12g Total Fat, 27g Protein, 1g Total Carbohydrate

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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