Lemon and Dill Chicken
I don't pretend to be an amazing cook. In fact, I don't pretend to be a cook at all. I try. I try really hard. So when I found this Lemon and Dill Chicken recipe from EatingHealthy.com I thought to myself, 'Well this can't be hard! I have all the ingredients! 30 minutes is perfect!' The problem was I needed to sear the chicken much longer than the 3 minutes that is recommended for each side - it was more like 7 minutes with the thickest part being about an inch. My suggestion is to cut the chicken breasts so that they are an even 1/2" thickness if not cut so already.
So how did it turn out? Tasty! And the best part was that it was healthy. Tasty + healthy. Can't beat that! I would definitely recommend giving this a try. The recipe below is my own adaptation. I kicked up the dill and lemon more than suggesting but kept the onion and garlic the same. Let me know how yours turned out and what adaptations you've made. Oh, and how did Oso like? I'd like to say it's easy to please him, but he ate every last bite and told me to keep the recipe for keeps. Success.
2 boneless chicken breasts (1/2" thickness)
Kosher salt and fresh ground peper, to taste
3 tsp extra-virgin olive oil, divided
1/4 cup finely chopped onion
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
2 tsp flour
3 Tbs chopped fresh dill, divided
2 Tbs lemon juice
1. Season the chicken breasts on both sides with salt and peper. Heat 1 1/12 tsp oil in a large skillet over medium-high heat. While the oil is heating, chop onions, garlic and dill.
3. Return the chicken to the pan; reduce heat to low and simmer until chicken is thoroughly cooked, about 4 minutes. Transfer the chicken to a warmed platter, then spoon the sauce over the chicken. Garnish with remaining 1 Tbs of dill.