
Poultry
Chicken in Lemon-Dill Butter

Servings
4
Level
Easy
Ingredients
- ¼ cup (½ stick) Challenge Butter
- 2½ - 3 pounds chicken thighs (approx. 8)
- 1 large clove garlic, minced (1 teaspoon)
- 1 teaspoon salt
- dash freshly ground black pepper
- 3 Tablespoons lemon juice, freshly squeezed
- 1½ teaspoons fresh lemon zest
- 1 Tablespoon dill weed, chopped fresh
- 4 cups unseasoned cooked rice
- Fresh dill weed, parsley sprigs, or lemon wedges for garnish (optional)
Directions
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1Melt butter in large skillet over medium high heat. Arrange chicken pieces skin side down and fry about 5 minutes or until golden. Turn pieces over, briefly brown the other side; then remove from pan and set aside.
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2Add garlic to skillet; sauté until lightly brown (1 minute). Stir in salt, pepper lemon juice and lemon zest.
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3Return chicken pieces, skin side up, to skillet and bring just to a boil. Turn down heat immediately, cover, and simmer over low heat for 15 to 20 minutes or until chicken is tender and the thickest parts are 170˚F.
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4Stir in chopped dill weed and simmer an additional minute.
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5Arrange chicken pieces over bed of rice and spoon lemon-dill butter sauce over top.
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6Garnish with dill weed or parsley and lemon wedges.