Ingredients:
2 boneless skinless chicken breasts
1 tablespoon all-purpose flour
1 pinch salt
1 pinch pepper
1 teaspoon butter
1 teaspoon vegetable oil
1/4 cup white wine or 1/4 cup chicken stock
1/3 cup whipping cream
1 tablespoon fresh dill
2 teaspoons chopped fresh chives or 2 teaspoons green onions
1/2 teaspoon lemon juice
lemon slices ( to garnish)
dill sprigs ( to garnish)
Directions:
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.
Servings: 2
Time preparation: 10 min.
Time total: 40 min.