Lemon-Dill Chicken

Betty Crocker's Fix-it-Fast Family Favorites: Pg 82
Serves 6

1. Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat to low. Cover and simmer 10-15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
   
2. Meanwhile, heat wine mixture to boiling. Boil about 3 minutes or until reduced to about half; pour over chicken. Sprinkle with onion.
3. Melt margarine in 10 inch skillet over medium-high heat. Cook chicken in margarine about 6 minutes, turning once, until light brown
   
    

¼cup	Margarine or Butter
6	Boneless, Skinless Chicken Breast Halves
½ cup	Dry White Wine or Chicken Broth
½ tsp	Dried Dill Weed
1 Tbsp	Lemon Juice
½ tsp	Salt
1	Medium Green Onion, Sliced

Nutritional Values Per Serving: Makes 6

Calories	200
Total Fat	11g
Saturated Fat	3g
Cholesterol	60mg
Sodium	240 mg
Total Carbohydrates	1g
Dietary Fiber	0g
Protein	24g