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Lemon-Dill Chicken

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By Betty Crocker Kitchens
Updated Sep 3, 2010
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Enjoy this flavorful chicken sprinkled with onion that’s ready in 25 minutes – perfect for a dinner.

Lemon-Dill Chicken

  • Prep Time 5 min
  • Total 25 min
  • Servings 6
  • Ingredients 7
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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)

Instructions

  • Step 
    1
    Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
  • Step 
    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.
  • Step 
    3
    Heat wine mixture to boiling. Boil about 3 minutes or until reduced by about half; pour over chicken. Sprinkle with onions.

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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