Thursday, April 7, 2011

Lemon and Dill Chicken

With the warm and sunny weather, I've been trying to cook with fresher, lighter ingredients. Nothing screams Spring, or Summer to me like fresh herbs and citrus. I was totally excited to find this easy, yet delicious recipe on the Eating Well website. It involves two of my favorite flavors; lemon and dill.


This chicken was wonderful. The sauce was creamy, without the use of cream. Tart, salty with a nice dill flavor. I served this over rice, which I'd cooked with chopped broccoli and butter. The rice soaked up the sauce, becoming a wonderful side dish. The kids went wild over this. They've recently found a love for anything lemon. Even fresh lemon slices can't make it past them, without being eaten, LOL. This is truely a wonderful Spring like dish!

Lemon and Dill Chicken
Adapted from EatingWell
printable version

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

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.

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.

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.


Per serving : 173 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 64 mg Cholesterol; 3 g Carbohydrates; 24 g Protein; 0 g Fiber; 236 mg Sodium; 219 mg Potassium


This post linked to


Sweet and Savory by Sarah said...

Looks good! I gave you an award back at my blog!

Miz Helen said...

Dill and Lemon what a great combination for the chicken. I just love that combination. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

Debbie said...

I love anything with lemon and dill and am anxious to give this chicken a try. Eating Well is one of my favorite magazines. Thanks for sharing.

Come join me for What's On the Menu Wednesday whenever you can.

Miz Helen said...

Congratulations Cindy!
You are featured on Full Plate Thursday this week. You are welcome to stop by and pick up your Red Plate, enjoy!