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.
Ingredients
- 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)
Ingredients
- 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
