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.
- 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
- 8 ounce(s) sugar snap peas, strings removed, cut in half
- 1/3 cup(s) fresh dill, chopped
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.