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 Lemon and Dill Chicken
Ingredients
4 boneless, skinless chicken breasts
(1-11/4 pounds)Salt & freshly ground pepper to taste 3 teaspoons extra-virgin olive 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 Directions
1. Season chicken breasts on both sides with
salt and pepper. Heat 11/2 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.2. Reduce heat to medium. Add the remaining 11/2 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. 3. 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. |
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