Lemon & Dill Chicken

By Lady Butterfly

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts

Ingredients

• Total Time: 30 minutes
• 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 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 2 teaspoons flour
• 2 tablespoons chopped fresh dill, divided
• 1 tablespoon lemon juice

Details

Cooking time 30mins
Adapted from diabeticconnect.com

Preparation

Step 1

4 servings

2.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.

3.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.

4.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.

Nutritional Facts
Servings 4
Per serving
Calories 17
0Carbohydrates 3g
Fat6gSaturated Fat 1g
Monounsaturated Fat 4g
Protein 24g
Cholesterol 63mg
Dietary Fiber 0g
Potassium 272mg
Sodium 339mg
Added Sugars 0g
Exchanges 3 lean meat
1 fat
Carbohydrate Servings