A delightful chicken dish featuring a creamy lemon herb sauce, perfect for a family dinner or special occasion.
Lightly coat the chicken breasts in the flour, and season them with a pinch of salt and pepper.
Ensure the chicken is evenly coated for a consistent crust.
In a skillet, melt the butter over medium heat and cook the chicken until golden brown and cooked through, about 6 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and keep it warm.
Cover the chicken with foil to retain heat.
Deglaze the skillet with white wine, scraping up any browned bits, and let it reduce slightly.
The browned bits add depth to the sauce.
Stir in the heavy cream and let it simmer until slightly thickened.
Stir constantly to prevent the cream from curdling.
Add the dill, chives, and lemon juice to the sauce, and season with salt and pepper to taste.
Adjust the seasoning to your preference.
Return the chicken to the skillet, spooning the sauce over it, and let it warm through.
Ensure the chicken is well coated with the sauce.
Serve the chicken with the sauce, garnished with additional dill and lemon slices.
Serve immediately for the best flavor and texture.
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