Swedish Dilled Chicken

  • Yield: 4 servings


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