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Lemon-Dill Chicken

Kraft Memeber Recipe
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Makes: 0 Total Time:

what you need
  • 6 small chicken breast halves (about 2 pounds)
  • 1/4 cup margarine or butter
  • 1/2 cup dry white wine
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried dill weed
  • 1/2 lemon, thinly sliced
  • 2 tablespoons sliced green onions (with tops)
make it
Remove bones and skin from chicken breasts. Cook chicken in
margarine in 10-inch skillet until light brown, turning
once, about 5 minutes on each side. Mix wine, lemon juice,
salt and dill weed. Pour over chicken; simmer until chicken
is tender. Add sliced green onions; cook until warm. Serve
over rice or pasta. Garnish with lemon slices.
Makes a great quick fix dinner with a small salad.
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