On the other hand, there's nothing more frustrating than finding a recipe that looks fantastic and then looking at the ingredients list and finding out that it needs this obscure spice that costs $7 (that you'll probably never use again) :( Ahhh, it makes me so sad. So when I found this recipe for lemon and dill chicken, I was excited because the ingredients list is simple, and there's a good chance that you probably already have everything to make it in your kitchen already. That, and it's really GOOD. I can definitely see this becoming one of our regular dinner meals!
I originally found the recipe here, but I'll copy it below for reference. If you like a lot of sauce, or you plan on putting the sauce over potatoes or something, you might want to double up on that part of the recipe.
- 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
- Salt & 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
|Use this to "mince" your garlic if you don't have a press...it works pretty darn well!|
- Sprinkle the chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a skillet over medium-high heat. Then add the chicken and sear until well browned on both sides and almost cooked through, about 3 minutes per side. Transfer the chicken to a bowl/plate and cover with aluminum foil.
- Reduce the heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add the 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.
I had a baked potato with a bit of sharp cheese and sour cream as a side. Mmm...so good! Normally, I would have some veggies in there too, but since we haven't gone grocery shopping in about two weeks, my selection was kind of limited!