Chicken with Mushrooms, Lemon and Dill

Chicken with Mushrooms, Lemon and Dill
Mushroom, Lemon and Dill Sauce:
1/2 lb. mushrooms, thinly sliced
4 shallots, minced
2 garlic cloves, minced
2 T. margarine
1/3 cup dry white wine
1 cup rich chicken broth
1/2 t. dried dill weed
2 T. lemon juice
Salt to taste
Saute together first 4 ingredients until mushrooms are tender. Add the wine and cook until wine is almost evaporated. Add the remaining ingredients and simmer sauce for 10 minutes or until slightly reduced.
8 chicken bread halves, sprinkled with paprika, garlic, and onion powders. Brush lightly with 3 T. melted margarine.
Bake chicken at 350 for 20 minutes, or just until cooked through. Do not overbake. Place chicken on a serving platter and spoon a little sauce on top. Pass remaining sauce at the table. Serves 8
Source: With Love from Darling's Kitchen
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* Catsrecipes Y-Group
Category:Cathy's Recipes