Thursday, April 24, 2014

lemon & dill chicken

I've known all along it's hard to go wrong with lemon & dill.  This recipe is terrific- tender chicken bursting with flavor.

lemon & dill chicken (slightly adapted from Eating Well)
3 boneless, skinless, chicken breasts, filetted
salt and fresh ground pepper, to taste
3 teaspoons extra-virgin olive oil, or canola oil, divided
1/4 cup finely chopped onion
3 cloves garlic, minced
1 cup chicken broth
1 teaspoon cornstarch
2 tablespoons chopped fresh dill, divided
1 tablespoon lemon juice

Season chicken breasts on both sides with salt and pepper.  Heat 1 1/2 teaspoons 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.
Reduce heat to medium.  Add the remaining oil to the pan.  Add onion and garlic and cook, stirring for 1 minute.  Whisk broth, cornstarch, 1 tablespoon dill and lemon juice in a measuring cup and add to pan.  Cook, whisking, until slightly thickened, about 3 minutes. 
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 chicken to a warmed platter.  Season sauce with salt and pepper and spoon over the chicken.  Garnish with remaining 1 tablespoon chopped fresh dill.

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