Lemon Dill Chicken

The Recipe: Again, from my favorite standby cookbook. This chicken is "restaurant good," according to Pete.

What You Need:
1/4 C (1/2 a stick) butter
1.5 - 2 lbs chicken breasts
1/2 C white wine (chicken broth works as a substitute, but the wine is far superior)
1/2 tsp dry dill (or 1 T fresh chopped dill)
1 T lemon juice
1/4 tsp salt

Your Turn:
Melt 1/4 C butter in a large skillet.

Add chicken and cook about 6 minutes, turning once, until light brown.

Mix together
white wine,
dill,
lemon juice, and
salt.

Pour over chicken and heat to boiling.

Reduce heat. Cover and simmer 10 - 15 minutes until chicken is cooked throughout.

Remove chicken.

Heat wine mixture to boiling. Boil about 3 minutes until reduced by about half.
*I did not do this the first couple times I made this because I had no idea what it meant. Just let it boil for a few minutes and it will reduce in quantity becoming more concentrated and more scrumptious. This is basically wine and butter. It is so yummy. 

Pour reduced liquid over chicken and serve.

This is really good with couscous and roasted broccoli!