Lemon & Dill Chicken

Recipe

4 boneless, skinless chicken breasts, (1-1 1/4 pounds) (I used chicken thighs)
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
DSC_0239-1

 

1.Season chicken breasts on both sides with salt and pepper.
DSC_0240-1

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,
DSC_0241-1

DSC_0242-1

about 3 minutes per side.
DSC_0248-1

Transfer chicken to a plate and tent with foil.
DSC_0258-1

2.Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook,
DSC_0260-1

stirring, for 1 minute. Whisk broth, flour,
DSC_0266-1

1 tablespoon dill
DSC_0270-1

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;
DSC_0272-1

reduce heat to low and simmer until the chicken is cooked through,
DSC_0283-1

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.
DSC_0287-1

DSC_0292-1

DSC_0294-1

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s