Lemon Dill Chicken
Ah, Pinterest. You're good for so many things, but especially recipes. I came across this one last week and decided to give it a shot this week.
I really liked this dish -- it's somewhat simple and also healthy, but the sauce is just really tasty. I served this with my Roasted Cauliflower, but I think it would be really good with rice (to soak up the delicious sauce). I could eat it with a spoon, and I may have done a little of that.
This is a great weeknight meal and would also be great leftovers, although I had none b/c I was feeding myself and two dudes. Enjoy! Ingredients:
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 (or more if you like garlic) cloves garlic, minced
1 cup reduced-sodium chicken broth
2-3 teaspoons flour (I ended up using 3)
2 tablespoons chopped fresh dill, divided
1-2 tablespoon lemon juice (I used a whole lemon, but I love lemon)
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.