Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...



Lemon Dill Chicken with Vegetables Medley
Serves 4

4 pieces skinless boneless chicken, thawed
salt, to taste
pepper, to taste
garlic powder, to taste
dried lemon, to taste
dill, to taste
2 Summer (yellow) squash, sliced
2 patty (green) squash, sliced

Coat a large non-stick skillet with olive oil. Heat the skillet for several minutes over medium-high heat. Place the chicken into the skillet so that the pieces do not overlap. Pan-fry for 4-5 minutes per side or until nicely browned on the outside and cooked through. Finish with a splash of fresh lemon juice.

While the chicken is cooking, bring the squash in 2-3 quarts of salted water to a boil in a covered saucepan. Do not replace the lid. Bring back to a boil and cook for 1-2 minutes until crisp tender. 

Stir in some dried dill, if desired, and season to taste with salt and pepper.

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
TM Copyright

Featured Recipes:
Chocolate - the food of the Gods
Step-by-step cake decorating

Featured Magazine:
Dessert Professional