Thursday, March 24, 2011

Chicken in a Lemon-Dill Broth

Remember I said I love how versatile chicken is? Well I really meant it, because here it is, another chicken recipe. I made this up as I went along - perfect for a quick weeknight meal.

  • 2 boneless, skinless chicken breasts
  • For seasong chicken: approximately 1/2 tsp dried dill, 1/2 tsp coriander, 1/2 tsp garlic powder
  • Salt and pepper
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 sm onion, diced
  • 1/4 c white wine
  • 1 c chicken broth
  • Juice from 1/2 of a lemon
  • Pinch of dill and salt for the sauce
  • 1 tbsp butter (optional, to thicken sauce)


  • Season both sides of the chicken breasts with the dried dill, coriander, garlic powder, salt, and pepper
  • Heat olive oil in a saute pan over medium high heat
  • Add chicken; cook 3-4 minutes per side, transfer to oven to finish cooking for just a few minutes (in a separate dish).
  • Add a touch of olive oil to the pan
  • Add garlic and onions, saute 2 minutes
  • Add white wine, stir, scraping up brown bits
  • Add broth, lemon, dill, and salt. Bring to a simmer
  • Whisk in butter
  • Return chicken to the pan
  • Serve over pasta

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