Recipe submitted by Denny Gross, Radcliff, NY
Swedish Dilled
Chicken
- 4 chicken breast halves,
boneless and skinless
1 tablespoon vegetable oil
1 teaspoon lemon juice
1/4 cup chopped cucumber
2 teaspoons dried parsley flakes
1/8 teaspoon dried dill weed
1/2 cup sour cream
1/4 teaspoon sugar
Fresh dill sprigs
Lemon twists
- In large frypan, place
oil and lemon juice and heart over medium temperature. Add chicken
and sauté (turning after 5 minutes) about 10 minutes or
until chicken is brown and fork can be inserted with ease. Remove
chicken to platter and keep warm.
- To liquid in frypan, add
cucumber, parsley flakes and dill weed; cook over medium heat
2 minutes, stirring frequently. Stir in sour cream and sugar;
heat until sauce is hot.
- To serve, spoon sauce
over chicken and garnish with fresh dill sprigs and lemon twists.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
