Lemon & Dill Chicken

Lemon & Dill Chicken

Lemon & Dill Chicken

Lemon and fresh dill create a Greek-inspired quick pan sauce for simple sauteed chicken breasts. Make it a meal: Serve with roasted broccoli and orzo whole wheat.

ingredients
4 boneless skinless chicken breasts (1-1¼ lbs)
¼ cup finely chopped onion
3 cloves of garlic, chopped
1 cup reduced sodium chicken broth
2 teaspoons of flour
2 tablespoons chopped fresh dill, divided
1 tablespoon lemon juice

preparation
1- Season the chicken breasts on both sides with salt and pepper. Heat 1½ teaspoons of oil in a large skillet over medium-high heat. Add chicken and brown until brown on both sides, about 3 minutes per side. Transfer the chicken to a plate and a tent with aluminum foil.

2- Reduce the fire to medium. Add the remaining 1½ tablespoons of oil to the pan. Add the onion and garlic and cook, stirring for 1 minute. Beat the broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to the pan. Cook, whisking until thick, about 3 minutes.

3- Return the chicken and the accumulated juices to the pan; reduce heat to low and simmer until chicken is cooked, about 4 minutes. Transfer the chicken to a hot dish. Season the sauce with salt and pepper and cover the chicken with a spoon. Garnish with the remaining fresh dill chopped 1 tbsp.