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
Instructions
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.
Originally Submitted
8/31/2010
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