| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Chicken, Sandwiches |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dill weed |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Minced fresh garlic |
| 2 |
|
Whole boneless chicken breasts; skinned, halved |
| 2/3 |
c |
Dairy sour cream |
| 4 |
oz |
Cream cheese; softened |
| 1/2 |
ts |
Dill weed |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Lemon juice |
| 4 |
|
French rolls or hoagie buns; split |
| 4 |
|
Lettuce leaves |
| 8 |
sl |
Ripe tomato |
INSTRUCTIONS
In 10" skillet melt butter until sizzling; stir in salt, dill weed, pepper
and garlic. Add chicken breasts. Cook over medium high heat, turning
occasionally, until chicken is browned and fork tender (10 to 15 minutes).
Recipe by: Land O Lakes Treasury of Country Recipes
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 22,
1998
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