Lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts.
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.
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.
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.
4 WW points
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Serving Size: 1 Serving (935g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1558 | ||
Calories from Fat: 865 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.1g | 128 % | |
Saturated Fat 39.5g | 198 % | |
Monounsaturated Fat 36.1g | ||
Polyunsanturated Fat 13.5g | ||
Cholesterol 448.7mg | 138 % | |
Sodium 821.7mg | 28 % | |
Potassium 2412.3mg | 63 % | |
Total Carbohydrate 54.7g | 16 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 53.9g | ||
Protein 115.9g | 166 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1558
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