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.
Lemon & Dill Chicken
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.
21 Reviews for Lemon & Dill Chicken
I made this last night, very easy and it tasted wonderful.
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.
This recipe is excellent. I also doubled all but the broth, oil and chicken. This will be a regular in our rotation!
I absolutely loved this dish, however, I did make some modifications after reading the previous reviews. The simplest way to explain what I did I to say that I doubled everything except the amount of chicken, chicken broth, and oil. Also I do not measure anything, but I have a very good eye.