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Chicken Breasts in Lemon-Dill Butter

This method of preparing chicken is delicious enough for company fare yet simple enough for a quick family supper. The Lemon-Dill Butter is also great brushed on broiled or barbecued Salmon or Trout fillets.

1/4 cup butter

2 tbsp. lemon juice

1 tsp. salt

1/2 tsp. paprika

1 tbsp. dried dill or 3 tbsp. fresh dill

2 cloves garlic, crushed

5 -6 chicken breasts, halves

Separate the inside fillet from the rest of the breast and then cut the other piece into two strips.

In a large frying pan, add all the ingredients, except chicken. Heat thoroughly to melt butter and combine seasonings. Add chicken strips, lower heat to medium and turn once halfway through cooking time. Chicken should no longer be pink inside. Watch closely as this only takes a few minutes. Remove chicken and place on serving platter. Increase heat in fry pan and reduce pan juices to approx. 1/3 cup. Drizzle pan juices on chicken strips and serve.

Note of interest: On day as I was rushing about preparing for company, I accidentally used cayenne pepper instead of the paprika in the above recipe. It was a hit too! Next time though I will not use the entire 1/2 tsp. of cayenne though.

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