Lemon Dill Chicken

Directions
Fixings

4 boneless, skinless chicken bosoms, (1/4 pounds)

3 teaspoons additional virgin olive oil, or canola oil, separated

1/4 container onions, finely hacked

3 cloves garlic, minced

1 container decreased sodium chicken stock

2 teaspoons flour

2 tablespoons dill, hacked new, partitioned

1 tablespoon lemon squeeze

newly ground pepper, to taste

salt, to taste

Step 1
Season chicken bosoms on both favors salt and pepper. Warm 1/2 teaspoons oil in a huge substantial skillet over medium-high warmth. Include the chicken and burn until all around carmelized on both sides, around 3 minutes for each side. Exchange chicken to a plate and tent with thwart.

Step 2

Lessen warmth to medium. Include the remaining 1/2 teaspoons oil to the container. Include onion and garlic and cook, mixing, for 1 minute. Whisk juices, flour, 1 tablespoon dill and lemon squeeze in a measuring glass and add to skillet. Cook, racing, until somewhat thickened, around 3 minutes.

Step 3

Give back the chicken and any amassed squeezes to the container; decrease warmth to low and stew until the chicken is cooked through, around 4 minutes. Exchange the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Decorate with the remaining 1 tablespoon cleaved crisp dill.