Lemon & Dill Chicken

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.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 Chicken Breasts

Ingredients

• 4  boneless skinless chicken breasts or 1 -1 1⁄4 lb boneless skinless chicken breast
•  salt, to taste
•  fresh ground pepper, to taste
• 3  teaspoons extra virgin olive oil or 3  teaspoons canola oil, divided
• 1⁄4 cup  finely chopped onion
• 3  garlic cloves, minced
• 1  cup reduced-sodium chicken broth
• 2  teaspoons flour
• 2  tablespoons  chopped fresh dill, divided
• 1  tablespoon lemon juice

Directions

1. 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.
2. 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.
3. 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.