3 years ago
Spudsomma
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Lemon and Dill Chicken
Dill is so easy to grow that I always have a pot of it. I can't wait to try this recipe! Ingredients: 4 boneless, skinless chicken breasts, (1-1 1/4 pounds) Salt & freshly ground pepper, to taste 3 teaspoons extra-virgin olive oil, or canola oil, divided 1/4 cup finely chopped onion 3 cloves garlic, minced 1 cup reduced-sodium chicken broth 2 teaspoons flour 2 tablespoons chopped fresh dill, divided 1 tablespoon lemon juice Preparation: Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill. Nutrition Per serving : 173 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 64 mg Cholesterol; 3 g Carbohydrates; 24 g Protein; 0 g Fiber; 236 mg Sodium; 219 mg Potassium Recipe and photo from eatingwell.com
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