My freezer usually has three or four small grilled chicken breasts that I've grilled and kept on hand to top pesto pasta (one of John's favorites).
Recently I wanted use up the leftover chicken breasts and since I hadn't been to the market lately, I decided to get creative with what I had on hand. ...Definitely not a salad for a change!
I had some fresh dill and a few lemons I needed to use so I built the meal around those flavors. I made this just for John and myself, but the recipe serves four.
Lemon Dill Chicken and Vegetables
Lemon Dill Cream Sauce:
Make a roux with
3 T Butter
3 T Flour
Whisk in 1 Cup Whole Milk
Whisk until creamy and add
1/2 White Wine
Juice of one Lemon and its Zest
2-3 T chopped fresh Dill
Salt and White Pepper to taste
The sauce can be made ahead and refrigerated.
Next, roughly chop the grilled chicken breasts.
Roughly chop 1/2 cup each:
Red Bell Pepper
In a medium skillet heat 1 T Lemon Olive Oil or regular Olive Oil. Add the vegetables and sauté for a minute or so. Add a tablespoon or so of lemon juice and the chicken and heat through.
Mix the heated cream sauce into the chicken and vegetables and serve over rice.
Garnish with lemon slices and chopped dill...and enJOY!