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1½ teaspoon Oil
1 pound Chicken Breasts, Boned & Skinned
4 tablespoon Chicken Stock
4 tablespoon White Wine
2/3 cup Milk, Evaporated
1 tablespoon Cornstarch
½ teaspoon Lemon Zest
½ teaspoon Dill, Fresh Chopped
Heat oil and brown chicken on both sides. Stir in stock and wine. Cover and simmer 5 mins till meat is no longer pink inside.
Remove chicken, keep hot. Gradually add canned milk to corn starch till smooth. Add to liquid in pan, stirring over medium heat till sauce bubbles and thickens slightly. Stir in lemon peel and dill. Season with salt and pepper to taste. Spoon over chicken.
1 pound Chicken Breasts, Boned & Skinned
4 tablespoon Chicken Stock
4 tablespoon White Wine
2/3 cup Milk, Evaporated
1 tablespoon Cornstarch
½ teaspoon Lemon Zest
½ teaspoon Dill, Fresh Chopped
Heat oil and brown chicken on both sides. Stir in stock and wine. Cover and simmer 5 mins till meat is no longer pink inside.
Remove chicken, keep hot. Gradually add canned milk to corn starch till smooth. Add to liquid in pan, stirring over medium heat till sauce bubbles and thickens slightly. Stir in lemon peel and dill. Season with salt and pepper to taste. Spoon over chicken.
