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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.

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  • 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



Step 1

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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