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Lemon & Dill Chicken

March 1998, The Simple Art of EatingWell

Your rating: None Average: 3.8 (529 votes)

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo.



READER'S COMMENT:
"Very easy and quick. I usually don't measure my ingredients (unless baking) so I'm thinking I was a little shy on the dill. I will add more next time because I would like more dill flavor in the dish. Definitely a keeper! "

22 Reviews for Lemon & Dill Chicken

01/09/2013
Anonymous
Delicious

I used beef broth to add depth of flavor. I also added lemon zest and capers. Served with tri-color orzo with feta and fresh diced tomatoes, and a side of roasted asparagus also with lemon zest. This recipe is a keeper and super fast and easy!

Comments
07/12/2012
Great Idea Dish

I thought this was a great recipe. However, since I'm trying to cut as many calories as possible, I reduced the oil to 1 tsp, reduced the chicken broth to 1/4 cup, and left out the flour all together.

Easy
Comments
02/15/2012
Anonymous

I made this last night, very easy and it tasted wonderful.

Comments
12/20/2011
Anonymous
Quick, Easy, Delicious

I was looking for a quick lemon chicken recipe and this was a home run. I didn't have chicken broth, so I used salted water instead. It was still great. My chicken breasts were big, so I cooked them for much longer. The sauce is fantastic with some wild rice too. Excellent.

Fast, flavorful
Comments
12/20/2011

This recipe is excellent. I also doubled all but the broth, oil and chicken. This will be a regular in our rotation!

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