Saturday, March 28, 2009

Dill Chicken

6 boneless chicken breasts
1 can chicken broth
1 large onion, sliced
1 large potato, peeled and diced
1 T olive oil
1 C white wine
1 t dried thyme
1/2 C fresh dill, chopped (or 2 T dried dill)
2 T lemon juice
salt and pepper

Bring chicken, oil, potato, onion, wine, broth and thyme to a boil in large skillet. Cover and simmer until vegies are soft and chicken is tender, about 20 minutes. Remove chicken. Reduce stock by half. Blend with immersion blender until sauce is smooth and thickened. Season with salt and pepper to taste. Stir in lemon juice and dill. Return chicken to skillet and heat through. Serve over fettucini or spaghetti.

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