Lemon-Dill Chicken

1. 1

   Mix flour and pepper.

2. 2

   Dredge chicken breasts in flour.

3. 3

   Reserve left over flour.

4. 4

   In non-stick skillet, heat 1 T oil over med-high heat.

5. 5

   Add chicken and cook until lightly browned, turning once.

6. 6

   Transfer chicken to a plate.

7. 7

   In same skillet, saute mushrooms until softened.

8. 8

   Sprinkle reserved flour over mushrooms.

9. 9

   Stir to combine and cook for 1 minute.

10. 10

    Add remaining ingredients.

11. 11

    Reduce heat to low and cook 3-5 minutes or until sauce thickens.

12. 12

    If service right away, I like to add chicken back in for this step.

13. 13

    Remove from heat and cool.

14. 14

    To Freeze: place chicken in labeled freezer bag and pour sauce over.

15. 15

    Seal and freeze.

16. 16

    To reheat, thaw overnight in fridge.

17. 17

    Warm chicken and sauce in a large non-stick skillet over medium heat until heated trhough.

* Per serving · 4 servings · Values may vary.

No additional tips available.