Lemon & Dill Chicken

This dish was good but if you are not an onion fan, you may not like it. It is a Greek inspired recipe.

Ingredients

4 boneless, skinless chicken breasts (you can use as many as you want, I usually cut the chicken breasts in half in order to make them thinner)

Salt & freshly ground pepper 

3 teaspoons extra-virgin olive oil 
1/4 cup finely chopped onion
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
2 teaspoons flour
2 tablespoons chopped fresh dill

1 tablespoon lemon juice (I added a lot more lemon juice--I determined the amount by taste)

Directions

1. Season chicken breasts on both sides with salt and pepper. 

2. Heat 1 1/2 teaspoons of the olive oil in a large heavy skillet. Add the chicken and sear until well browned on both sides (do not over cook it because you will be returning the chicken to the pan later). Transfer chicken to a plate and tent with foil.

3. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. (try not to burn the onion and garlic)

4. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened.

5. Return the chicken and any accumulated juices to the pan. Let it simmer until the chicken is cooked through.

6. Transfer the chicken to a place and season the sauce with salt and pepper and spoon over the chicken. Garnish with the remaining dill.