Chicken Dill Sauté

To keep this lemony spring chicken dish lean and luscious, we seared the meat in a little oil first, then just added water: It keeps the meat and vegetables from sticking to the pan — and helps make a flavorful sauce.

Chicken Dill Sauté
Chicken Dill Sauté

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lemon

  • 1

    pound(s) skinless, boneless chicken-breast halves, cut into 1/2-inch chunks

  • 3

    teaspoon(s) extra virgin olive oil

  • 1

    small (4- to 6-ounce) onion, thinly sliced

  • 2

    large peppers (orange and yellow), sliced

  • 1/2

    cup(s) water

  • Salt

  • Pepper

  • 8

    ounce(s) sugar snap peas, strings removed, cut in half

  • 1/3

    cup(s) fresh dill, chopped

Directions

1.From lemon, grate 1 teaspoon peel; set aside. Into pie plate, squeeze 1 tablespoon juice. Add chicken; turn to coat. 2.In 12-inch skillet, heat 1 teaspoon oil on medium-high. Add onion, peppers, 2 tablespoons water, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until softened, stirring. Transfer to large plate. 3.In same skillet, heat 1 teaspoon oil on medium-high. Add peas, 2 tablespoons water, and 1/8 teaspoon each salt and black pepper. Cook 2 to 3 minutes or until beginning to brown, stirring occasionally. Add to pepper mixture. 4.In same skillet, heat 1 teaspoon oil on medium-high. Add chicken; sprinkle with 1/4 teaspoon salt. Cook 3 minutes or until golden, stirring once. Return vegetables to pan; add remaining 1/4 cup water. Cook 1 minute or until saucy, stirring. Stir in dill, 1/4 teaspoon salt, and reserved peel.

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