Ingredients
1/4
cup butter or margarine
6
boneless, skinless chicken breast halves (about 1 3/4 pounds)
1/2
cup dry white wine or chicken broth
1
tablespoon chopped fresh or 1/2 teaspoon dried dill weed
1
tablespoon lemon juice
1/4
teaspoon salt
2
medium green onions, sliced (2 tablespoons)
Preparation
Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Heat wine mixture to boiling. Boil about 3 minutes or until reduced by about half; pour over chicken. Sprinkle with onions.
