This tasty recipe for Dilled Chicken was submitted by Florence Archambault, Newport, RI.

Dilled Chicken

2 large boneless, skinless chicken breasts, halved
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 container (8 ounces) sour cream

1. Cut chicken breasts part way through and flatten.
2. In large heavy frypan, 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.
3. In same frypan, place 1 tablespoon of the oil and heat to medium temperature. Add mushrooms and 1 tablespoon dill; cook 2 minutes and remove from pan.
4. In same frypan, 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.
5. Remove chicken from pan and place on serving platter.
6. 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.