Title: Chicken in Lemon Dill Sauce
Categories: Poultry
Yield: 4 Servings
| 1/2 | tb | Veg oil |
| 1 | lb | Chicken breasts, boneless, skinless |
| 1/4 | c | Chicken stock |
| 1/4 | c | White wine |
| 2/3 | c | Evaporated milk (1 sm can) |
| 1 | tb | Corn starch |
| 1/2 | ts | Lemon peel, grated |
| 1/2 | ts | Fresh dill, chopped |
| | | Salt & Pepper |
Heat oil in medium non-stick fry pan. Brown chicken on both sides. Stir in
stock and wine. Cover and simmer 5 minutes til meat is no longer pink
inside. Remove chicken, keep hot. Gradually add canned milk to corn
starch til smooth. Add to liquid in pan, stirring over medium heat til
sauce bubbles and thickens slightly. Stir in lemon peel and dill. Season
with salt and pepper to taste. Spoon over chicken. Prep time: 5 minutes
Cook time: 10 minutes