Wednesday, July 3, 2013

Chicken in Lemon & Dill Sauce

I'm always searching Pinterest for the latest in recipe ideas.  Well, some time ago, I pinned this recipe.  It took me quite a while to getting around to attempting it and the first time was a disaster.  The recipe that I actually pinned called for boneless chicken breasts and it took so long to cook them (even after pounding them thinner) that all the sauce had cooked down and I had to make more.  It was one of the most frustrating cooking experiences I have had in a very long time. 

Despite the effort it took to get that meal to the table, it really was quite delicious!  So I decided I needed to make some changes to make this a simpler dish to prepare.  This recipe really needed chicken tenders not chicken breasts so that the dish would cook quickly and the chicken could get done without cooking the delicious sauce away!  The next time I tried this, that change worked beautifully!  I also use dried dill instead of fresh because it's what I hand on hand and reduced the amount of garlic as well.  I've made this several times since and my family loves it!  The chicken is tender and the sauce is so delicious.  I typically serve this with a veggie and rolls on the side, but I think it would be great over your favorite pasta or rice as well.  Hope you enjoy this one! 

 I love that I only have to use one pan for this dish!  Easy clean up!

Love that delicious sauce!

Chicken in Lemon & Dill Sauce
adapted from : Eating Well
1 pkg. of chicken breast tenders (about 1.5 pounds)
Salt & freshly ground pepper, to taste
3 teaspoons extra-virgil olive oil, DIVIDED
1/4 cup finely chopped onion
2 cloves garlic, minced 
1 cup chicken broth
2 teaspoons flour
1 T. dried dill
1 tablespoon fresh lemon juice (I squeezed half of a lemon.)
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.

Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for about 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a small bowl 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.

1 comment:

  1. Lovely work, Kristi! Would you be happy to link it in to the current Food on Friday which is all about sauces? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers