Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sauteed chicken breasts. To make it a meal, serve with asparagus and simple mashed potatoes.
- 4 boneless, skinless chicken breasts (1 to 1 ¼ pounds)
- Salt and freshly ground pepper to taste
- 3 teaspoons extra-virgin olive oil or canola oil, divided
- 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
Season chicken breasts on both sides with salt and pepper. Heat 1 ½ 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 1 ½ 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.
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. Season sauce with salt and pepper, and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
Recipe nutrition: Per serving: 170 calories; 6 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 3 g carbohydrate; 0 g added sugars; 1 g total sugars; 24 g protein; 0 g fiber; 339 mg sodium; 272 mg potassium.