[lemon-dill chicken]

So easy, it's stupid... but tasty.

1/4 cup salted butter, or smart balance

2 large boneless chicken breasts, cut in half

1/2 cup sherry

1/2 tsp dried dill

1 Tbsp lemon juice

1/4 tsp salt (omit if using cooking sherry)

Melt butter in a 10-inch skillet over medium-high heat.  Cook chicken in butter about 6 minutes, turning once, until light brown.  

Mix sherry, dill, lemon juice and salt; pour over chicken and bring to a boil, reduce heat.  Cover and simmer about 10 minutes.  Remove chicken from skillet; keep warm by covering with foil.  

Heat wine mixture to boiling.  Boil about 3 minutes or until reduced by about half; pour over chicken.