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| DILLED LEMON CHICKEN | |
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6 boneless, skinless chicken breast halves (about 1-1/2 lb.) 1/4 c. butter 1/2 c. dry White wine or apple juice 1 tbsp. lemon juice 1/2 tsp. chopped fresh or 1/8 tsp. dried dill weed 1/4 tsp. salt 1/2 lemon, thinly sliced 2 green onions (with tops), sliced Cook chicken breast halves in butter in 10-inch skillet about 5 minutes on each side, turning once, until light brown. Mix wine, lemon juice, dill weed and salt, pour over chicken. Place lemon slices on chicken. Heat to boiling; reduce heat. Cover and simmer 10-15 minutes or until chicken is done. Remove the chicken; keep warm. Heat wine mixture to boiling; boil about 3 minutes or until reduced to about half. Pour wine mixture over chicken. Sprinkle with onions. Serves 6. 1 serving: 220 cal., 27 g Protein, 1 g Carbohydrate, 10 g Fat, 70 mg Cholesterol, 260 mg Sodium. | |
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recipe reviews #39253
Ben (United States) says:
This recipe was way overcooked, but it still tasted ok. Cooking the chicken 5 minutes on each side, then 10 minutes in the sauce, it was ridiculously tough. I can't imagine cooking for the full 15 recommended. Cut down on cooking time and maybe it will be better.
#39256
Robert W. (Virgin Islands) says:
Heat to boiling and reduce heat. Simmer: simmer means barely a bubble. As Emeril says, you've got a knob on the stove, use it! And the cooking time depends on the size of the chicken pieces too. You can tell when the chicken is done because it will become white and no longer pink, that's when you should stop cooking.
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