Lemon-Dill Chicken

When I try a new recipe and my husband asks for it to be included in our regular meal rotation I know that I have a real winner :-). This recipe was a big hit and although there are several small steps, I promise the end result is worth it! It is a very healthy choice too so it is a win all the way around in my kitchen. Hope you enjoy!

Ingredients:

4 boneless, skinless chicken breasts, brined and then patted dry (You will want to brine your chicken in a mixture of 6 cups water, 1/4 cup salt and 1/4 cup sugar for 1 to 2 hours to get the best flavor).
Salt and pepper to taste
3 tsp. extra-virgin olive oil, divided
1/4 c. finely chopped onion
2 small cloves or 1 large clove of garlic, minced
1 c. chicken broth
2 tsp. flour
1 Tbsp. dill
1 Tbsp. lemon juice
Zest of one medium-sized lemon


Lightly season brined chicken breasts with salt and pepper.
Heat 1 1/2 tsp. olive oil in a large heavy skillet over medium-high heat.
Add chicken to pan 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 remaining 1 1/2 tsp. olive oil to the pan.
Add onion and garlic and cook, stirring, for 1 minute.
Whisk chicken broth, flour, 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 chicken is cooked through, about 4 minutes.
Add lemon zest and stir.
Serve.