I actually made this dish during winter when it was cold and miserable outside. The fresh, light, lemony taste made me yearn for warmer weather! So now that Spring is officially here and warmer weather is almost here, I thought now would be a great time to post this recipe! It’s a great dish to usher Springtime into your kitchen :-).
The chicken itself is not the star of this dish. It’s actually THE SAUCE. It was delicious. The lemon and dill were not overpowering, but still gave a lot of flavor to what would otherwise be pretty plain chicken. I also highly recommend serving this with some rice so it can absorb the sauce too.
In addition to being tasty, this dish is ready in only about 30 minutes, AND it’s healthy! Each chicken breast has less than 200 calories and only 6 grams of fat.
- 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
- 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 8 minutes.
- Add more salt and pepper to sauce if desired. To serve, spoon sauce over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
Source: Eating Well