Betty Crocker recipe
- Carbohydrate 1.00007250279223 g
- Cholesterol 131.5417873 mg
- Fat 2.81434936066667 g
- Fiber 0.0496437506343205 g
- Protein 52.4171170332896 g
- Saturated Fat 0.7485386605 g
- Serving Size 1 1 Serving (238g)
- Sodium 147.64499941699 mg
- Sugar 0.950428752157905 g
- Trans Fat 0.748729639666667 g
- Calories 252 calories
Step-by-step
- Clean and cut chicken into 1-2 inch pieces.
- Heat non-stick skillet with oil.
- Add chicken and let cook on both sides. Throw in minced garlic and lightly brown.
- Mix lemon juice, dill, and white wine together in a separate bowl. Dump in mixture.
- Place lemon slices on top of chicken.
- Cover skillet and let simmer for 15 minutes or until thoroughly cooked.
- Serve with rice & broccoli.
Crowding the pan remains the single most frequent error when searing poultry. Placing a full pound of chicken breast into a skillet that is too small causes the meat to steam rather than brown. Searing requires direct contact with a hot surface coated in oil heated to shimmer point. Cut the meat uniformly into one- to two-inch pieces so each piece cooks at the exact same rate. Divide the batch into two separate pans if your skillet measures less than twelve inches across.
Scaling quantities up or down requires careful math for liquids versus surface area. Doubling the recipe means the volume of white wine and lemon juice doubles, but the rate of evaporation stays largely the same. A wider pan reduces excess liquid faster than a deep saucepan. Simmering the mixture covered for fifteen minutes traps moisture, while removing the lid during the final three minutes allows the sauce to reduce properly. Choose a dry white wine with high acidity over sweet varieties to maintain balance with the citrus juice.
Fresh herbs outperform dried alternatives in both aroma and visual presentation. Two teaspoons of dried dill weed work well in a pinch, but fresh dill requires triple the volume due to lower concentration of volatile oils. Mince the garlic cloves finely and add them only after the chicken pieces achieve light color on both sides. Garlic burns easily if introduced into dry, hot oil at the very start of cooking. Lemon slices placed directly on top of the simmering meat infuse citrus oils downward into the protein fibers as the liquid reduces.
