Chicken with Lemon-Dill Sauce
Prep time:
15 minutesCooking time:
25 minutesFor about half the cost of a bunch of fresh dill, you can purchase dill seeds. One dill plant will provide plenty of this pretty, lacy herb in warm weather and enough to dry until next year.
Ingredients
Serves 4
- 4 skinless, boneless chicken breasts (4 ounces each)
- 1/2 teaspoon salt
- 2 cups fresh mushrooms, sliced
- SAUCE:
- 1/4 cup reduced-fat mayonnaise
- 1/2 cup fat-free sour cream
- 2 green onions, sliced
- 1/2 teaspoon salt
- 1 teaspoon dried dill
- 2 tablespoons lemon juice
Directions
1
Preheat grill or broiler. Tear off four 18-inch sheets of aluminum foil. Place a chicken breast on each piece of foil. Divide salt and mushrooms among chicken.
2
Wrap chicken securely. Grill or broil chicken until juices run clear when meat is pierced with a knife, about 25 minutes.
3
Meanwhile, for sauce, combine mayonnaise, sour cream, green onions, salt, dill and lemon juice in a bowl; stir with a fork until well combined.
4
To serve, cut an "X" in top of foil; fold back. Top chicken with sauce.
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Cookin' xpress!
Cookin' xpress!
Purchase presliced mushrooms and shave several minutes from the preparation time.
Great Pairings
Creamy Herbed Scalloped Potatoes
To save money and calories, substitute evaporated skim milk for the whipping cream in this recipe. Save more by using the popular brand of herbed cream cheese instead of the imported variety.
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