Prep Time: 30 Minutes Total Time: 30 Minutes Makes: 4 Servings
- 4 boneless, skinless chicken breasts (1–1 1/4 pounds)
- Salt & freshly ground pepper to taste
- 3 teaspoons extra-virgin olive oil or canola oil, divided
- 1/4 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 cup reduced-sodium chicken broth
- 2 teaspoons flour
- 2 tablespoons chopped fresh dill, divided
- 1 tablespoon lemon juice (about half a lemon’s worth, if you choose to go with fresh)
The longer days, warm temperatures and plentiful outdoor activities of summertime seem to call out for light, flavorful dishes that won’t hold you hostage in the kitchen while the sun shines. Here’s a perfect candidate that would go great with a green salad, oven roasted potatoes, or Basmati rice as a side dish. It’s quick and easy to prepare and offers plenty of nutrition, but it’s still light and simple, so it won’t slow you down.
- Season the chicken with salt and pepper on both sides. Over medium-high temperature, heat 1 & 1/2 teaspoons of the oil in a large, heavy skillet. Add the chicken. Sear on both sides, until well browned, about 3 minutes each side. Transfer the chicken to a plate and keep warm.
- Reduce the heat to medium and add the remaining 1 & 1/2 teaspoons of oil to the pan. Add the garlic and onion and cook for 1 minute, stirring constantly. In a measuring pitcher, whisk the flour, broth, 1 tablespoon dill and the lemon juice, and add to pan. Cook, and continue to whisk the mixture about 3 minutes until the sauce thickens slightly.
- Return the chicken to the pan along with any juices and reduce heat to low. Simmer until the chicken is thoroughly cooked, about 4 minutes. Transfer the chicken to a warm platter. Use salt and pepper to season the sauce to taste and spoon over the chicken. Garnish with the remaining tablespoon of chopped fresh dill.
- Serve and enjoy!