Here’s another of our favorite chicken recipes.

Ingredients:

• 6         small chicken breast halves (about 3 pounds), skinned and boned
• 2         tablespoons reduced-calorie margarine
• 1/2      cup dry white wine
• 1         tablespoon lemon juice
• 1/8      teaspoon Watkins dill weed
• 1/2      lemon, thinly sliced
• 2         tablespoons sliced green onions (with tops)

Directions:

1. Remove excess fat from chicken.
2. Cook chicken in margarine in 10-inch nonstick skillet over medium heat, turning once, until light brown, about 10 minutes.
3. Mix wine, lemon juice, salt and dill weed; pour over chicken.
4. Place  lemon slices on chicken.
5. Heat to boiling, reduce heat.
6. Cover and simmer until chicken is done, 10 to 15 minutes.
7. Remove chicken; keep warm.
8. Heat wine mixture to boiling; cook until reduced by half, abut 3 minutes.
9. Pour over chicken; sprinkle with onions.

Enjoy!

Related posts:

1. Hot Puffy Chicken Sandwiches
2. Lemon-Basil Chicken
3. Lemon Chicken Scaloppini
4. Lemon Chicken Rice Soup
5. Tender Chicken Breasts in Tarragon Sauce