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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: