Lemon and Dill Chicken

Name: Lemon and Dill Chicken
Ingredients: 4 Chicken Breasts (Boneless, skinned); Salt & Pepper; 3 t olive oil (Divided); 1/4 C onion (Finely chopped); 3 garlic Cloves (Minced); 1 C Chicken Broth (Low sodium); 2 t Flour; 2 T Fresh Dill (Chopped, divided); 1 T Fresh Lemon Juice; 1/2 C White Wine

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Lemon and Dill Chicken

Servings

Ingredients

4 Chicken Breasts Boneless, skinned
Salt & Pepper
3 t olive oil Divided
1/4 C onion Finely chopped
3 garlic Cloves Minced
1 C Chicken Broth Low sodium
2 t Flour
2 T Fresh Dill Chopped, divided
1 T Fresh Lemon Juice
1/2 C White Wine

Servings

Ingredients

4 Chicken Breasts Boneless, skinned
Salt & Pepper
3 t olive oil Divided
1/4 C onion Finely chopped
3 garlic Cloves Minced
1 C Chicken Broth Low sodium
2 t Flour
2 T Fresh Dill Chopped, divided
1 T Fresh Lemon Juice
1/2 C White Wine

Instructions

Season chicken breasts on both sides with salt and pepper. Heat 1 ½ teaspoons oil in large skillet over medium high heat, and chicken and sear until well browned on both sides, about 3 minutes per side. Remove chicken to plate and keep warm. Reduce heat to medium, add the remaining 1 ½ teaspoons of oil to plan. Add onion and garlic, stirring for 1 minutes. Whisk broth and flour and 1 tablespoon dill and lemon juice in small bowl and add to pan, stir in white wine. Remove chicken and any accumulated juices to pan; reduce heat to low and simmer until chicken is cook through, about 4 minutes. Remove chicken to platter, season sauce with salt and pepper and spoon over chicken, garnish with remaining dill. *Adopted from La Crosse Tribune

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