1/2 tb Veg oil
1 lb Chicken breasts, boneless,
-skinless
1/4 c  Chicken stock
1/4 c  White wine
2/3 c  Evaporated milk (1 sm can)
1 tb Corn starch
1/2 ts Lemon peel, grated
1/2 ts Fresh dill, chopped
Salt & Pepper

Heat oil in medium non-stick fry pan. Brown chicken on both sides. Stir in
stock and wine. Cover and simmer 5 minutes til meat is no longer pink
inside. Remove chicken, keep hot. Gradually add canned milk to corn starch
til smooth. Add to liquid in pan, stirring over medium heat til sauce
bubbles and thickens slightly. Stir in lemon peel and dill. Season with
salt and pepper to taste. Spoon over chicken. Prep time: 5 minutes Cook
time: 10 minutes