Lemon-Dill Chicken

Ingredients

• 6 boneless skinless chicken breast halves, pounded to 1/4 inch
• 1/2 cup flour
• 1/2 teaspoon pepper
• 1-2 tablespoon olive oil
• 2 cups mushrooms, sliced
• 2 cups fat-free chicken broth
• 6 tablespoons lemon juice
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed

Directions

1. 1

   Mix flour and pepper. Dredge chicken breasts in flour. Reserve left over flour.

2. 2

   In non-stick skillet, heat 1 T oil over med-high heat.

3. 3

   Add chicken and cook until lightly browned, turning once. Transfer chicken to a plate.

4. 4

   In same skillet, saute mushrooms until softened. Sprinkle reserved flour over mushrooms. Stir to combine and cook for 1 minute. Add remaining ingredients.

5. 5

   Reduce heat to low and cook 3-5 minutes or until sauce thickens. If service right away, I like to add chicken back in for this step.

6. 6

   Remove from heat and cool.

7. 7

   To Freeze: place chicken in labeled freezer bag and pour sauce over. Seal and freeze. To reheat, thaw overnight in fridge. Warm chicken and sauce in a large non-stick skillet over medium heat until heated trhough.