6 sm. boneless, skinless, chicken breast halves
1/4 c. margarine
1/2 c. white wine, dry
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp dill weed
1/2 lemon, thinly sliced
2 green onions, with tops, sliced
Cook chicken in margarine in 10" skillet for 5 minutes per side, until light brown.
Mix wine, lemon juice, salt, dill, pour over chicken. Place lemon slices on chicken. Heat to boiling, reduce heat.
Cover, simmer 10-15 minutes or until done. Remove chicken, keep warm.
Heat wine to boiling, cook 3 minutes or until reduced by half. Pour over chicken, sprinkle with onions.
Place margarine in a 3 qt. (large) casserole. Cook 1:30 on HIGH, or until melted. Place chicken in casserole, with the thickest bits to outside edges. Cover tightly. Cook 4:00 min. on HIGH. Combine wine, lemon juice, salt, dill. Pour over chicken. Place lemon slices on chicken. Rotate 1/2 turn. Cover tightly, 4 - 6 minutes on high or until done. Let stand 5 minutes, sprinkle with green onions.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday March 31st, 2009