Recipe: The Ships Chicken in Lemon Dill Sauce (using cheddar cheese, baked)

THE SHIPS CHICKEN IN LEMON DILL SAUCE

"This is one of the Chicken dishes from The Ship, our favorite pub on Broomfield road. Served with sauteed potatoes, cole slaw and salad. Topped off with a glass of medium white wine. Very delicious."

4 boneless, skinless chicken breasts
Vegetable oil
6 teaspoons margarine
1/4 cup flour
1 1/4 cups milk
Juice of 1/2 lemon
3 tablespoons dried dill weed or 6 Tablespoons fresh dill (better choice)
Salt and pepper, to taste
1 cup shredded cheddar cheese, divided use

Sautee chicken breasts in vegetable oil, until brown and just cooked.

In a saucepan, melt margarine over low heat. Stir in flour and cook for 1 minute, stirring with a whisk. Add milk and bring to a boil, whisking until sauce turns thick. Add lemon juice and dill weed. Add salt and pepper to taste. Take off heat and add 1/2 cup cheese.

Preheat oven to 375 to 400 degrees F.

Place a layer of sauce in the bottom of a 9-inch square baking dish. Place chicken on top and top off with more sauce. If using fresh dill, put some sprigs on top of each chicken before covering with sauce. Top with remaining 1/2 cup cheese.

Bake in oven, until hot and bubbly, and just turned brown on top.

From: Pat - 09-20-97