Chicken in Lemon-Dill Butter

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Chicken in Lemon-Dill Butter
  1. ¼ cup (½ stick) Challenge Butter
  2. 2½ - 3 pounds chicken thighs (approx. 8)
  3. 1 large clove garlic, minced (1 teaspoon)
  4. 1 teaspoon salt
  5. dash freshly ground black pepper
  6. 3 Tablespoons lemon juice, freshly squeezed
  7. 1½ teaspoons fresh lemon zest
  8. 1 Tablespoon dill weed, chopped fresh
  9. 4 cups unseasoned cooked rice
  10. Fresh dill weed, parsley sprigs, or lemon wedges for garnish (optional)
  1. 1

    Melt 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.

  2. 2

    Add garlic to skillet; sauté until lightly brown (1 minute). Stir in salt, pepper lemon juice and lemon zest.

  3. 3

    Return 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.

  4. 4

    Stir in chopped dill weed and simmer an additional minute.

  5. 5

    Arrange chicken pieces over bed of rice and spoon lemon-dill butter sauce over top.

  6. 6

    Garnish with dill weed or parsley and lemon wedges.

Source: Challenge Home Economist

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