Friday, April 19, 2013

Lemon Dill Chicken

I love lemon anything.  I recently discovered lemon custard ice cream at Baskin Robbins and let me tell you, it is heaven.  I keep lemons in my refrigerator at all times, in case I get a hankering for something tart.  This time around I decided to try a Greek-inspired recipe I found online at  We're taking lemon chicken to another level by adding dill, garlic, and onions.  It's light, healthy, full of flavor, and perfect for spring.

adapted from

1 - 1 1/4 lbs. boneless skinless chicken breasts or tenders, trimmed
2 tsp. olive oil
1 cup low-sodium chicken broth
juice of 1 lemon
1/4 cup minced onion
2 garlic cloves, minced or pressed
1 tsp. dried dill (or 1 Tbsp fresh, chopped)
1 Tbsp. corn starch
salt & pepper, to taste

Sprinkle the chicken with salt and pepper.  In a small bowl, whisk together chicken broth, lemon juice, onion, garlic, dill, and corn starch.  Heat olive oil in a skillet over med-high heat; add chicken and brown on both sides (you do not need to cook it through).  Transfer chicken to a plate and reduce heat to medium; stir in broth mixture.  Cook until slightly thickened, about 3 minutes.  Return chicken (and any juices) to skillet and cook for another 5 minutes or until chicken is cooked through.  Season with salt and pepper as needed.  Sprinkle with a little more dill for garnish, if desired.

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