LEMON-DILL CHICKEN

Lemon-Dill Chicken image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 7

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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:

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

Nutrition Facts : Calories 220, Carbohydrate 1 g, Cholesterol 95 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 220 mg