Thursday, June 7, 2012

Lemon Dilly Chicken

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with Herbed Quiona .  Adapted  from a recipe on Eating Well
  • 4 boneless, skinless chicken breasts and/or thighs, 
  • Salt & freshly ground pepper, to taste
  • 3 teaspoons extra-virgin olive oil,  divided
  • 4 tablespoons finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons all-purpose gluten-free flour
  • 2 heaping tablespoons chopped fresh dill, divided
  • 3 teaspoon freshly squeezed lemon juice
  1. Make sure that your chicken pieces are approximately the same thickness.  If you need to pound them inside a zipper bag with a small skillet, do so until they are approximately the same size.
  2. Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoon 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 teaspoon oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 4 teaspoons 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  chopped fresh dill.
What to do with the left overs?

This recipe is easily halved to serve just two or you can dice the left-over chicken, add it to the left-over Herbed Quiona and you have instant Quinoa Primavera

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