Swedish Dilled Chicken

  • Yield 4 servings


4 pieces chicken breast halves, boneless and skinless
1 tablespoon cooking oil
1 teaspoon lemon juice
1/4 cup chopped cucumber
2 teaspoons dried parsley flakes
1/2 cup sour cream
1/8 teaspoon dried dill weed
1/4 teaspoon sugar
4 sprigs fresh dill
4 pieces lemon twists


In large frypan, place oil and lemon juice and heart over medium
temperature.  Add chicken and sauté
(turning after 5 minutes) about 10 minutes or until chicken is brown and fork
can be inserted with ease.  Remove
chicken to platter and keep warm.  To
liquid in frypan, add cucumber, parsley flakes and dill weed; cook over medium
heat 2 minutes, stirring frequently. 
Stir in sour cream and sugar; heat until sauce is hot.  To serve, spoon sauce over chicken and
garnish with fresh dill sprigs and lemon twists. 



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