Tender pieces of chicken infused with the fresh flavour of lemon and dill presents a dinner entree that is simple, yet sophisticated.
Lemon Dill Chicken
Prep Time: 15 – 20 minutes Cooking Time: 10 minutes
Number of Servings: 4-6
1 – 1½ pounds (450-600 g) skinless, boneless chicken breasts (about 4 breasts)
4 ½ tablespoons (70 mL) all-purpose flour, divided
1 teaspoon (5 mL) Kosher salt
½ teaspoon (2.5 mL) freshly ground black pepper
1 ½ tablespoons (25 mL) olive oil
1 ½ tablespoons (25 mL) unsalted butter
1 cup (250 mL) chicken stock
2 tablespoons (30 mL) fresh lemon juice
1 teaspoon (5 mL) lemon zest
2-3 tablespoons (30-45 mL) chopped fresh dill
2 tablespoons (30 mL) unsalted butter
Garnish: Fresh dill and lemon slices
1. ‘Butterfly’ each chicken breast by cutting in half horizontally just until the last ½ inch. Open the breast up ‘like a book’. Cover with a sheet of plastic or wax paper wrap, and gently pound with a wooden mallet or the flat side of a large knife until it is not more than ½ inch thick. Cut into suitable serving sizes.
2. Combine 3 tablespoons of the flour with the salt and pepper; Coat each chicken piece with flour mixture.
3. Heat a large skillet over medium heat. Add the oil and butter. Brown chicken pieces (a few pieces at a time) for about 5 minutes on each side. Remove from the skillet and keep warm.
4. When all of the chicken has been sautéed and removed from the skillet, ensure that there is 1 ½ tablespoons of oil/butter in the skillet. To this oil/butter, whisk in 1 ½ tablespoons of the remaining floor to make a roux. Saute until lightly browned (about 1 minute).
5. Whisk in the chicken stock and lemon juice/zest. Bring to a gentle simmer; cook until thickened. Stir in chopped dill and butter. Adjust the seasonings to taste.
6. Add the chicken, and any accumulated juices, back to the skillet and gently simmer for an addition 5 minutes.
Garnish with fresh dill and lemon slices.