Chicken with Dill Sauce (TNT)

Hi....
I made this chicken for dinner last night and it was excellent!! I used boneless chicken breasts and baked for about 40 minutes....I had something else to bake in the oven at a higher temperature, so I took the chicken out and covered it with foil...baked the rest of our dinner and the chicken was still hot and delicious and sooooooo tender that you could cut it with a fork...This would be grand to serve to company....they would think your were a gourmet chef!! I served it with roasted sweet potato wedges and a salad.
Yum!
Enjoy!
hugs,
peg





Chicken with Dill Sauce

2 Tbs. butter or stick margarine
2 Tbs. flour
1/8 tsp. salt
Dash pepper
1 cup milk
1/4 cup mayonnaise
1/2 tsp. dried dill weed
1/4 tsp. curry powder
6 bone-in chicken breast halves
2 Tbs. vegetable oil

In a saucepan over medium heat,melt butter. Add the flour, salt and
pepper; stir until smooth. Gradually add milk and bring to a boil.
Boil and stir for 2 minutes. Remove from the heat. Add the mayonnaise,
dill and curry; stir until smooth. Set aside. In a skillet over
medium heat, brown chicken in oil. Place in a greased shallow 3 quart
baking dish. Pour sauce over chicken. Bake, uncovered, at 350, for 50
to 60 minutes or until meat juices run clear. Yield: 6 servings.
　
Recipe Source: All-Betty-Crocker-Pillsbury’s Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
　
PEG’S NOTE:
I used boneless chicken breasts instead of bone-in breasts. I baked the chicken for about 35-40 minutes.