Recipes:
# Chicken with Lemon-Dill Sauce
## INGREDIENTS
* 4 skinless, boneless chicken breasts (4 ounces each)
* ½ teaspoon salt
* 2 cups fresh mushrooms, sliced
### SAUCE:
* ¼ cup reduced-fat mayonnaise
* ½ cup fat-free sour cream
* 2 green onions, sliced
* ½ teaspoon salt
* 1 teaspoon dried dill
* 2 tablespoons lemon juice
**SERVES 4**
## Make Ahead
You can prepare the sauce in step 3 up to 24 hours in advance to allow the flavors to develop. Refrigerate until ready to serve.
## VARIATION
For a French twist, substitute dried tarragon for the dill and reduce the lemon juice to 1 tablespoon.
## DIRECTIONS
**1.** Preheat grill or broiler. Tear off four 18-inch sheets of aluminum foil. Place a chicken breast on each piece of foil. Divide salt and mushrooms among chicken.
**2.** Wrap chicken securely. Grill or broil chicken until juices run clear when meat is pierced with a knife, about 25 minutes.
**3.** Meanwhile, for sauce, combine mayonnaise, sour cream, green onions, salt, dill and lemon juice in a bowl; stir with a fork until well combined.
**4.** To serve, cut an “X” in top of foil; fold back. Top chicken with sauce.
## Make It Quicker
* Purchase presliced mushrooms and shave several minutes from the preparation time.
