Ingredients
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2 boneless skinless chicken breasts
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1 tablespoon all-purpose flour
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1 pinch salt
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1 pinch pepper
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1 teaspoon butter
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1 teaspoon vegetable oil
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1/4 cup white wine or 1/4 cup chicken stock
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1/3 cup whipping cream
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1 tablespoon fresh dill
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2 teaspoons chopped fresh chives or 2 teaspoons green onions
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1/2 teaspoon lemon juice
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lemon slice (to garnish)
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dill sprigs (to garnish)
Instructions
- Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
- In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
- Remove from the pan and keep warm.
- Pour off all the fat from the pan.
- Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
- Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
- Stir in the dill, chives, lemon juice, and salt and pepper to taste.
- Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
- Garnish with lemon slices and dill sprigs.