Prep 15 mins
Cook 15 mins
Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo. Credit to Eating Well.
- 4 boneless skinless chicken breasts or 453.59-566.99 g boneless skinless chicken breast
- salt, to taste
- fresh ground pepper, to taste
- 14.78 ml extra virgin olive oil or 14.78 ml canola oil, divided
- 59.14 ml finely chopped onion
- 3 garlic cloves, minced
- 236.59 ml reduced-sodium chicken broth
- 9.85 ml flour
- 29.58 ml chopped fresh dill, divided
- 14.79 ml lemon juice
- 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.