Lemon & Dill Chicken

This recipe for Lemon & Dill Chicken gets a “10” from me.  It’s from “Diabetic Connect” by Eating Well.  Try this recipe, it’s really good.  When I made this recipe I made it for dinner for my son and myself.  My son ate it all and said “it was good because it was different and tasty”.  Keep your eyes open for other recipe from Diabetic Connect.

Lemon & Dill Chicken Recipe 

Lemon & Dill Chicken

4 boneless skinless chicken breast

Salt & pepper to taste

3 tsp. extra-virgin olive oil, or canola oil, divided

¼ cup finely chopped onion

3 cloves garlic, minced (I used chopped garlic in a jar)

1 cup reduced-sodium chicken broth

2 tsp. flour

2 Tbsp. chopped fresh dill, divided (I used chopped dill from the spice rack)

1 Tbsp. lemon juice (I used RealLemon from concentrate)

Season chicken breast 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 1-2 minutes.  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 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 for Lemon & Dill Chicken came from Diabetic Connect by Eating Well, September, 2013)