Instructions: Heat chicken, water, salt and white pepper to boiling in 10" skillet; reduce heat. Cover and simmer until thickest pieces of chicken are done, 45-50 minutes. Remove chicken; keep warm. Shake half & half and flour in tightly covered jar. Stir half & half mixture, dill weed and lemon juice into pan juices. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour some of the sauce over chicken; serve with remaining sauce and Little German Noodle Dumplings (see recipe) or cooked cauliflower, if desired.

Serving Ideas : Pronounced: Koorr-cheh-tah z sohs-ehm koh-perr-koh-veem

NOTES : This Polish favorite pairs the light flavor of chicken with a zesty sauce of lemon and dill weed.

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