Dill & Lemon Chicken
Nutrition per serving
Calories | 458 kcal |
Protein | 60 g |
Carbs | 21.6 g |
Fats | 13.2 g |
Saturated Fat | 2.6 g |
Monounsaturated Fat | 6 g |
Polyunsaturated Fat | 2.4 g |
Sugars | 2.5 g |
Fiber | 1.2 g |
Sodium | 13,729 mg |
Ingredients
Ground Black Pepper | |
Lemon Juice | |
Cornstarch (Corn flour) | |
Chicken Stock Cube (Unsalted) | |
Fresh Dill Weed | |
Garlic | |
Olive Oil | |
Onion | |
Chicken Breast |
Preparation
1. Dice the onion finely.
2. Mince the garlic.
Cooking
1. Heat some oil in a pan and brown chicken breast on all sides. Transfer cooked chicken on a plate and cover with foil to keep warm.
2. Saute garlic and onion on the same skillet, adding little oil if necessary.
3. Meanwhile, in a bowl, combine chicken stock, lemon juice, chopped dill and cornstarch.
4. Add chicken stock mixture to the pan.
5. Continue to cook, stirring continuously until sauce thickens slightly. Add a pinch of salt (optional) and pepper to taste.
6. Return chicken to pan including any juices from the plate.
7. Lower the heat and simmer chicken for at least 2 minutes.
8. Place chicken on a serving plate.