Chicken with Mushrooms, Lemon and Dill

Mushroom, Lemon and Dill Sauce: 1/2 lb. mushrooms, thinly sliced 4 shallots, minced 2 garlic cloves, minced 2 T. margarine 1/3 cup dry white wine 1 cup rich chicken broth 1/2 t. dried dill weed 2 T. lemon juice Salt to taste

Saute together first 4 ingredients until mushrooms are tender. Add the wine and cook until wine is almost evaporated. Add the remaining ingredients and simmer sauce for 10 minutes or until slightly reduced. 8 chicken bread halves, sprinkled with paprika, garlic, and onion powders. Brush lightly with 3 T. melted margarine. Bake chicken at 350 for 20 minutes, or just until cooked through. Do not overbake. Place chicken on a serving platter and spoon a little sauce on top. Pass remaining sauce at the table. Serves 8 Source: With Love from Darling's Kitchen

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