Chicken with Dill Sauce
2 Tbs. butter or stick margarine
2 Tbs. flour
1/8 tsp. salt
Dash pepper
1 cup milk
1/4 cup mayonnaise
1/2 tsp. dried dill weed
1/4 tsp. curry powder
6 bone-in chicken breast halves
2 Tbs. vegetable oil
In a saucepan over medium heat,melt butter. Add the flour, salt and pepper; stir until smooth. Gradually add milk and bring to a boil.
Boil and stir for 2 minutes. Remove from the heat. Add the mayonnaise, dill and curry; stir until smooth. Set aside. In a skillet over medium heat, brown chicken in oil. Place in a greased shallow 3 quart baking dish. Pour sauce over chicken.
Bake, uncovered, at 350, for 50 to 60 minutes or until meat juices run clear. Yield: 6 servings.
Recipe Source: All-Betty-Crocker-Pillsbury’s Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
PEG’S NOTE: I used boneless chicken breasts instead of bone-in breasts. I baked the chicken for about 35-40 minutes.
2 Tbs. butter or stick margarine
2 Tbs. flour
1/8 tsp. salt
Dash pepper
1 cup milk
1/4 cup mayonnaise
1/2 tsp. dried dill weed
1/4 tsp. curry powder
6 bone-in chicken breast halves
2 Tbs. vegetable oil
In a saucepan over medium heat,melt butter. Add the flour, salt and pepper; stir until smooth. Gradually add milk and bring to a boil.
Boil and stir for 2 minutes. Remove from the heat. Add the mayonnaise, dill and curry; stir until smooth. Set aside. In a skillet over medium heat, brown chicken in oil. Place in a greased shallow 3 quart baking dish. Pour sauce over chicken.
Bake, uncovered, at 350, for 50 to 60 minutes or until meat juices run clear. Yield: 6 servings.
Recipe Source: All-Betty-Crocker-Pillsbury’s Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
PEG’S NOTE: I used boneless chicken breasts instead of bone-in breasts. I baked the chicken for about 35-40 minutes.
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