Poulet au citron et à l’aneth

Ingrédients

• 4boneless, skinless chicken breastsAmount4Ingredientboneless, skinless chicken breasts (1-1 1/4 pounds) (1-1 1/4 pounds)
• 3 tbspextra-virgin olive oilAmount3 tbspIngredientextra-virgin olive oil, divided, plus 1 tablespoon of butter, divided, plus 1 tablespoon of butter
• 1/4 cuponionsAmount1/4 cupIngredientonions, finely chopped, finely chopped
• 3 cloves garlicAmount3Ingredientcloves garlic, minced, minced
• 1 cupchicken brothAmount1 cupIngredientchicken broth
• 3 tspflourAmount3 tspIngredientflour
• 2 tbspfresh dillAmount2 tbspIngredientfresh dill, chopped and divided, chopped and divided
• 2 tbspfresh lemon juiceAmount2 tbspIngredientfresh lemon juice
• Freshly ground pepper and saltIngredientFreshly ground pepper and salt to taste to taste

Préparation

1. 1

   Season chicken breastsAmount4Ingredientboneless, skinless chicken breasts (1-1 ¼ pounds) on both sides with salt and pepper.

2. 2

   Heat 1 ½ 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.

3. 3

   Reduce heat to medium. Add the remaining 1 ½ teaspoons oil and 1 tablespoon of butter to the pan. Add onion and garlic and cook, stirring for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juiceAmount2 tbspIngredientfresh lemon juice in a measuring cup and add to pan. Cook until slightly thickened, whisking continuously, about 3 minutes.

4. 4

   Side Suggestion: Serve with cooked orzo salad. Cook orzo according to package, add chopped cucumber, diced red onion, lemon juiceAmount2 tbspIngredientfresh lemon juice, chopped fresh dill, salt and pepper.