Chicken In Lemon Dill Sauce
Ingredients
1/2 Tbsp. vegetable oil
1 lb. chicken breasts, boneless, skinless
1/4 C. chicken stock
1/4 C. white wine
2/3 C. evaporated milk (1 small can)
1 Tbsp. corn starch
1/2 tsp. lemon peel, grated
1/2 tsp. fresh dill, chopped
salt and pepper
Cooking Instructions
Heat oil in medium non-stick fry pan. Brown chicken on both sides. Stir in stock and wine. Cover and simmer 5 minutes until meat is no longer pink inside. Remove chicken, keep hot. Gradually add canned milk to corn starch until smooth. Add to liquid in pan, stirring over medium heat until sauce bubbles and thickens slightly. Stir in lemon peel and dill. Season with salt and pepper to taste. Spoon over chicken.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)