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1 tbsp butter
2 tsp dill seeds
4 skinless, boneless chicken breasts
1/4 cup bottled honey-Dijon salad dressing
2 tbsp water
Melt butter in a large frying pan set over medium-high heat. Add dill seeds and stir constantly until fragrant, from 1 to 2 minutes. Add chicken and cook until golden brown, from 2 to 3 minutes per side. Once chicken is browned, stir in dressing and water. Cover, reduce heat to medium-low and cook chicken, turning once, until it feels springy when pressed, from 10 to 12 more minutes. Remove chicken to a serving platter and pour sauce overtop. Great with potatoes "baked" in the microwave and peas or carrots.
Calories 247, Protein 30.8g, Carbohydrates 2.6g, Fat 11.9g, Fibre 0.2g, Sodium 151mg.
While it may not be a flash-in-the-pan supper, this dish is a no-brainer. And the sauce tastes like it took hours--instead of 15 minutes--to make!