This is one of those recipes that I make so often, the page in the recipe book is all stained with oil splatters. It really needs to go on the blog before I can't read it anymore. It's SO full of flavor and pretty easy too! Serve with veggies and buttered egg noodles or rice.
1/4 cup butter
6 boneless, skinless chicken breasts
1/2 cup chicken broth
1/2-1 tsp. dried dill weed
1 tablespoon lemon juice
1/4 tsp. salt
1 medium green onions, sliced (optional)
Melt the butter in a large skillet over medium-high heat. Cook the chicken in the butter about 6 minutes, turning once, until light brown.
Mix the chicken broth, dill weed, lemon juice, and salt; pour over the chicken. Heat to boiling; reduce heat. Cover and simmer 10-15 minutes or until the chicken juices run clear. Remove the chicken from the skillet and keep warm.
Heat the chicken broth mixture to boiling. Boil about 3 minutes or until reduced by half and nice and thick. Pour the sauce over the chicken. Sprinkle with green onions and enjoy!
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