Lemon Dill Butter Chicken
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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
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finish off with lemon slices, black pepper and dill
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