Recipe - Chicken In Lemon Dill Sauce

One half tablespoon Veg oil
1 pound Chicken breasts, boneless,
skinless
One fourth cup Chicken stock
One fourth cup White wine
2/3 cup Evaporated milk (1 small can)
1 tablespoon Corn starch
One half teaspoon Lemon peel, grated
One half teaspoon Fresh dill, chopped
Salt & Pepper

Heat oil in medium nonstick fry pan. Brown chicken on both sides. Stir in
stock and wine. Cover and simmer 5 minutes til meat is no longer pink
inside. Remove chicken, keep hot. Gradually add canned milk to corn starch
til smooth. Add to liquid in pan, stirring over medium heat til sauce
bubbles and thickens slightly. Stir in lemon peel and dill. Season with
salt and pepper to taste. Spoon over chicken. Prep time: 5 minutes Cook
time: 10 minutes

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini