Amount
Ingredient
Preparation



1/2
tablespoon
oil

vegetable



1
pound
chicken

breasts, boneless, skinless



1/4
cup
stock

chicken



1/4
cup
wine

white



2/3
cups
milk

evaporated



1
tablespoon
cornstarch





1/2
teaspoon
lemon

peel, grated



1/2
teaspoon
dill weed

fresh, chopped



1
x
salt

to taste



1
x
pepper

to taste

 Heat oil in medium non-stick fry pan.  Brown chicken on both sides. Stir in stock and wine.  Cover and simmer 5 minutes til meat is no longer pink inside.  Remove chicken, keep hot.  

Gradually add canned milk to corn starch til smooth.  Add to liquid in pan, stirring over medium heat til sauce bubbles and thickens slightly.  Stir in lemon peel and dill. Season with salt and pepper to taste. Spoon over chicken.