EatingWell's Lemon & Dill Chickon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 306.0
- Total Fat: 6.3 g
- Cholesterol: 136.9 mg
- Sodium: 292.8 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.3 g
- Protein: 55.6 g
View full nutritional breakdown of EatingWell's Lemon & Dill Chickon calories by ingredient
Introduction
Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts.Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts.
Number of Servings: 4
Ingredients
-
4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
Salt & freshly 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 reduced-sodium chicken broth
2 teaspoons flour
2 tablespoons chopped fresh dill, divided
1 tablespoon lemon juice
Salt & Pepper to taste
Directions
1)
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.
2)
Reduce heat to medium. Add the remaining 1 1/2 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.
3)
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.
Serving Size: Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user HPAIGE28.
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.
2)
Reduce heat to medium. Add the remaining 1 1/2 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.
3)
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.
Serving Size: Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user HPAIGE28.