Thursday, August 22, 2013

Lemon and Dill Chicken

    This dish is low fat and healthy but it doesn't taste that way!  It's also a super easy sauce so if you're a novice at doing sauces, this is a good one to test drive.

    What You Need:
    4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
    Salt   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

    What You Do:
    Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large 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.

    Original recipe from here.

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