Lemon Dill Butter Chicken


chop the dill

mince the garlic

cut the lemon into thin slices

slice the chicken fillets lengthwise in half

cover with cling film, pound to create thin cutlets, season with salt and pepper

add eggs and milk to a shallow bowl, whisk until smooth

add flour to a bowl, dredge cutlets in flour, then dip in the eggs

heat oil over medium high, add chicken

cook 3-4 minutes per side until golden brown

remove from skillet

discard the oil, wipe the skillet clean

heat butter over medium, add lemon slices

cook 1 minute per side, remove from skillet

heat butter over low, add garlic, cook for 1 minute

stir in salt and pepper, cook for 1 minute

add flour, stir until incorporated

pour in white wine, simmer for 2 minutes, stir constantly

add chicken broth, bring to a boil

stir in butter and dill, cook for 4 minutes

add chicken

finish off with lemon slices, black pepper and dill