Dilly Chicken

  • Yield: 6 servings


6-- boneless, skinless chicken breast halves
2tablespoons cooking oil
1tablespoon fresh lemon juice
1/2teaspoon lemon pepper
1/2cup peeled and chopped cucumber
1tablespoon chopped parsley
2teaspoons chopped chives
1/4teaspoon dried dill weed
1cup sour cream
1/2teaspoon sugar
-- parsley sprigs
-- lemon twists


  1. Between 2 sheets of plastic wrap, place chicken and flatten to 1/2-inch thickness. In large frypan, place oil, lemon juice and lemon pepper over medium heat. Add chicken and cook about 10 minutes, turning once, until chicken is brown and fork can be inserted with ease. Remove chicken to platter and keep warm. To frypan, add cucumber, parsley, chives and dill weed; cook 2 minutes, stirring. Add sour cream and sugar and continue to cook about 2 more minutes to heat through. Spoon cucumber mixture over chicken and garnish with parsley and lemon twists.