Lemon-Dill Chicken

"This recipe is actually fairly low fat. If making to serve right a way, cook the chicken fully. If planning to freeze and serve later I prefer leave the chicken slighly undercooked. When reheating, the chicken will finish cooking. If desired, you can replace 1/2 cup of chicken broth with white wine."
 
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Ready In:
20mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Mix flour and pepper. Dredge chicken breasts in flour. Reserve left over flour.
  • In non-stick skillet, heat 1 T oil over med-high heat.
  • Add chicken and cook until lightly browned, turning once. Transfer chicken to a plate.
  • In same skillet, saute mushrooms until softened. Sprinkle reserved flour over mushrooms. Stir to combine and cook for 1 minute. Add remaining ingredients.
  • Reduce heat to low and cook 3-5 minutes or until sauce thickens. If service right away, I like to add chicken back in for this step.
  • Remove from heat and cool.
  • To Freeze: place chicken in labeled freezer bag and pour sauce over. Seal and freeze. To reheat, thaw overnight in fridge. Warm chicken and sauce in a large non-stick skillet over medium heat until heated trhough.

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RECIPE SUBMITTED BY

I live in Tampa, FL with my husband and 6 year old daughter. I work full time which leaves me little time for other activities, however my weekends are filled with cooking. In what little time I have left over after all my other responsibilities I enjoy reading and watching a little television. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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