This terrific recipe for Dilled Chicken was submitted by Florence Archambault of Newport, Rhode Island.
4 boneless, skinless chicken breast halves
1/8 teaspoon salt
1 cup halved small mushrooms
4 tablespoons cooking oil - divided use
1/8 teaspoon freshly ground pepper
1 English-style cucumber, peeled and thinly sliced
1/2 cup white wine
1 cup diagonally sliced scallions, white and green parts included
1/2 cup minced fresh dill - divided use
1 (8-ounce) container sour cream (1 cup)
- Cut chicken breasts part way through and flatten.
- In large heavy skillet, place 1 tablespoon of the oil and heat to medium temperature. Add cucumber, scallions and 1 tablespoon of the dill. Cook, stirring, about 1 minute or until cucumber is translucent. Remove from pan and sprinkle with salt.
- In same skillet, place 1 tablespoon of the oil and heat to medium temperature. Add mushrooms and 1 tablespoon dill; cook 2 minutes and remove from pan.
- In same skillet, place remaining 2 tablespoons oil and again heat to medium temperature. Add chicken and cook about 6 minutes or until chicken is brown on both sides. Add remaining dill, pepper and wine. Simmer, turning occasionally, until fork can be inserted in chicken with ease.
- Remove chicken from pan and place on serving platter.
- To pan drippings, add sour cream, cucumber mixture and mushrooms. Stir until heated through. Pour over chicken.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.