Chicken In A Delicate Mushroom And Lemon Dill Sauce Recipe

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Chicken in a Delicate Mushroom and Lemon Dill Sauce

Lynnda Cloutier


From Renny Darling

★★★★★ 1 vote


4 chicken breasts boned and cut in halves. sprinkle lightly with salt and garlic powder. dust lightly with flour and brush lightly with 3 t. melted butter
1/2 lb. mushrooms, sliced
2 cloves garlic, minced
2 shallots, minced
2 t. butter
1/4 cup dry white wine
1/2 cup rich chicken broth
1 t. chopped parsley
1/2 t. dried dill weed
salt to taste
1 cup cream
1 t. lemon juice


1Put chicken in 1 layer in 9 x 13 inch roasting pan. Bake at 325 for about 20 to
5 minutes or until breasts are just cooked through. Do not overcook or chicken
will be tough. Meanwhile, sauté together mushrooms, garlic, shallots in butter
until mushrooms are tender, but not browned, and all liquid is rendered and
absorbed. Add wine and cook until wine is evaporated. Add remaining ingredients
and simmer sauce for about 10 to 15 minutes uncovered, until it is slightly
thickened. Put warm chicken on lovely platter and spoon a little sauce on top.
Pass remaining sauce at the table. Serves 8

Sauce can be made earlier in the day and heated before serving. Chicken can be
sprinkled with seasoning and flour earlier in the day but bake before serving.
This is one of the simplest, most elegant dishes you can serve for the most
discriminating dinner party. Yet it is simple enough to make for family and
friends some Sunday night, too. The sauce is subtle and delicate with a good
deal of depth and character. And it can be prepared, from beginning to end in 30

Source: Renny Darling

About this Recipe

Course/Dish: Chicken