Lemon Dill Chicken

[Deleted]

Just found this on Yummily so I can make it today. If you don't like Dill try Fennel

Lemon Dill Chicken


Ingredients
• 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
• 3 teaspoons extra-virgin olive oil, or canola oil, divided
• 1/4 cup onions, finely chopped
• 3 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 2 teaspoons flour
• 2 tablespoons dill, chopped fresh, divided
• 1 tablespoon lemon juice
• freshly ground pepper, to taste
• salt, to taste


Instructions

Step 1

Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.

Step 2

Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.

Step 3

Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill

[Clipper]

Sounds delicious Alan. I will have to try it. Today I have my usual old go-to recipe for pulled pork BBQ cooking in the slow cooker. Have a good day and enjoy your lemon dill chicken breast.

[Deleted]

It came out real good. I didn't have fresh dill but used dry( actually dehydrated.). It was lightly dill flavored but next time I will use a little more dill.

[Clipper]

I have only recently started buying fresh herbs from the produce section occasionally. I simply freeze whatever I don't use right away. They freeze well and maintain their flavor. Fresh herbs sure make a difference in flavor when cooking as compared to the dried versions. I don't always buy the fresh but I have tried fresh basil, oregano, cilantro, parsley and dill. We still keep a spice rack full of the dried herbs and spices and they are what we use most.

[kit]

Clipper, would you please post your recipe (or technique) for pulled pork BBQ in the slow cooker? If you posted it before, I missed it. Also, what's your favorite brand of BBQ sauce?

[Clipper]

Kit, I use about a 4 or 5 pound pork butt. I pour 1 whole bottle of Sweet Baby Ray's BBQ sauce over the pork, then I rinse the bottle with 1 cup of orange juice and pour that in. I sprinkle the top with about a half of a cup of brown sugar and cook it on high for about 5 hours or so, just until I can pick it apart with a fork and it will come free of the bone. If you like a bit of heat, add a little hot sauce or a small amount (just a pinch) of crushed red pepper. I occasionally add just a pinch of red pepper, but not much. I like just a hint of heat, but not enough to make me sweat.

I remove it from the crock pot and pick it apart. I discard the original liquid which has gathered all the fat. I then return the meat to the crock pot and add fresh Baby Ray's until it has the proper amount of sauce for my liking. It is good on Ciabatta rolls or any fresh crusty roll of your choice. I just avoid cheap hamburger rolls and use ciabatta because the hamburger rolls get soggy, while the ciabatta holds up to the juice and sauce.

[Clipper]

I might add that although it is very good, slow cooked on the grill with a little smoke from some hickory chips, I have only done that once since I got the new grill with 4 burners. It takes a lot of attention to cook it low and slow. I cooked one at 250 for 7 hours just once since we got the grill. I want to do a brisket on the grill also, but have been too busy to take the time to do it.

[kit]

Thanks Clipper. I bought a small slow cooker several months ago and have only tried a couple of things in it so far, so I'm pretty new at it. But I'm learning that by using ingredients that appeal to you, layering the items and adding some flavorful liquid, you almost can't miss. Sometimes they're not '4-Star' but I've never made a dish I didn't like yet.

I saw a recipe with sliced potatoes, sliced onions, pork chops and BBQ sauce cooked 5 hours on high, then a few strips of cooked bacon were added topped with cheese slices and cooked an additional few minutes to melt the cheese. It looks pretty good.

My cousin told me that she usually uses regular BBQ sauce and a little brown sugar, but if all she has is the sweet BBQ sauce she omits the brown sugar. I guess it's a matter of trying what you think you'd like, tasting the finished product, then adjusting the ingredients.

I got a couple of good tips from your post...thanks.