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.