This easy recipe for poached chicken breasts served with a lemon-dill cream sauce and garnished with fresh dill sprigs makes for a light and delicious lunch or supper.
1 32-ounce carton chicken broth
1 large onion, chopped
2 large carrots, sliced
1 stalk celery, sliced
1/2 teaspoon freshly ground black pepper
4 skinned and boned chicken breast halves
12 large lettuce leaves
Lemon-Dill Cream Sauce (see recipe)
Garnish: toasted almond slices, fresh dill sprigs (optional)
Bring the chicken broth and the next five ingredients to a simmer in a large Dutch oven. Reduce heat to a gentle simmer, then cover and cook 12 minutes, or until the chicken is done. Remove the chicken from the broth, reserving the broth for other uses. Cover chicken and chill.
Distribute the lettuce leaves evenly among four plates. Serve the chicken over the lettuce. Spoon Lemon-Dill Cream Sauce over the chicken and sprinkle with toasted almond slices. Garnish with fresh dill, if desired.
1 3-ounce package cream cheese, softened
1/3 cup mayonnaise
2 tablespoons sour cream
1 teaspoon grated lemon rind
1-1/2 tablespoons fresh lemon juice
2 teaspoons finely chopped fresh dill
Process first five ingredients in a blender or food processor until smooth. Stir in dill. Makes 2/3 cup.