Lemon & Dill Chicken

• 4 boneless, skinless chicken breasts (1-1¼ pounds) 
• Salt & freshly ground pepper to taste 
• 3 teaspoons extra-virgin olive oil or canola oil, divided 
• ¼ cup finely chopped onion
• 1 cloves garlic, minced 
• 1 cup reduced-sodium chicken broth 
• 2 teaspoons fl our 
• 2 tablespoons chopped fresh dill, divided 
• 1 tablespoon lemon juice

1. Season chicken breasts on both sides with salt and pepper. 
2. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. 
3. Add the chicken and sear until well browned on both sides, about 3 minutes per side. 
4. Transfer chicken to a plate and tent with foil.
5.  Reduce heat to medium. 
6. Add the remaining 1½ teaspoons oil to the pan. 
7. Add onion and garlic and cook, stirring, for 1 minute. 
8. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. 
9. Cook, whisking, until slightly thickened, about 3 minutes.
10.   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. 
11. Transfer the chicken to a warmed platter. 
12. Season sauce with salt and pepper and spoon over the chicken. 
13. Garnish with the remaining 1 tablespoon dill. 

Serves 4 at 170 cal each, 1 sat fat, 3 carb 24 protein 339 sodium