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Polish   -   Chicken With Dill Sauce   adapted from Betty Crockers New International Cookbook

  • 3 Pounds Chicken
  • 1 1/2 Cups Water
  • 1 Teaspoon Salt
  • 1/4 Teaspoon White Pepper
  • 1 Cup Half And Half
  • 3 Tablespoons Flour
  • 1 Tablespoon Dill Weed
  • 1 Teaspoon Lemon Juice
Directions Heat water, salt, pepper and chicken to boiling in 10" skillet.
Reduce heat, cover & simmer until chicken is done, about 30 minutes. Remove chicken, keep warm. Shake half and half and flour together in jar. stir flour mixture, dill, and lemon juice into pan juices. Heat to boiling, stirring constantly for 1 minute. Pour some sauce over chicken. Serve with remaining sauce.
Serves 6
Time to Make 1:00

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