Tinfoil Chef

Lemon and Dill are flavors that make an excellent combination for a lot of things. One of them is this Lemon Dill sauce served over chicken. The two flavors combine with the chicken in a way that makes the most out of this dish.

Heat a 1/2 tablespoon of olive oil in medium non-stick frying pan. Brown a pound of boneless skinless Chicken breasts on both sides. Stir in 1/4 cup Chicken stock and 1/4 cup White wine. Cover and simmer 5 minutes til meat is no longer pink inside. Remove the chicken and keep the pan hot.

Gradually add 2/3 cup of Evaporated milk to a tablespoon of Corn starch til smooth. Add this to the liquid in the pan. Stir constantly over a medium heat until the sauce bubbles and thickens slightly. Then stir in a 1/2 teaspoon of grated Lemon peel and a 1/2 teaspoon of chopped Fresh dill. Season the sauce with salt and pepper to taste and spoon it over the chicken.

This sauce could also be used with a variety of other dishes as well. Experimentation can be tasty!

1/2 tablespoon olive oil
1 pound boneless skinless Chicken breasts
1/4 cup Chicken stock
1/4 cup White wine
2/3 cup Evaporated milk
1 tablespoon Corn starch
1/2 teaspoon grated Lemon peel
1/2 teaspoon chopped Fresh dill
Salt
Pepper

Technorati Tags: chicken, lemon dill recipe, recipe, chicken recipe, lemon dill sauce

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