Lemon & Dill Chicken

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Ingredients

  • 4 boneless, skinless chicken breasts
  • 3 teaspoons extra-virgin olive oil
  • ¼ 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
  • Salt & pepper

 

Directions

  1. Season chicken breasts on both sides with salt and pepper. Heat 1½ teaspoons oil in a large 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.
  2. Reduce heat to medium. Add the remaining 1½ 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.
  3. 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. Garnish with the remaining 1 tablespoon chopped fresh dill.
  4. Serve over rice, pasta, zoodles or spaghetti squash.

Enjoy!

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