[ingredients title=”Ingredients”]

• 4 boneless, skinless chicken breasts (1-1 ¼ pounds)
• 3 tablespoons extra-virgin olive oil, divided, plus 1 tablespoon of butter
• ¼ cup onions, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 3 teaspoons flour
• 2 tablespoons fresh dill, chopped and divided
• 2 tablespoon fresh lemon juice
• Freshly ground pepper and salt to taste

[/ingredients]

[directions title=”Directions”]

1. Season chicken breasts on both sides with salt and pepper.
2. Heat 1 ½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, (about 3 minutes per side). Transfer chicken to a plate and tent with foil.
3. Reduce heat to medium. Add the remaining 1 ½  teaspoons oil and 1 tablespoon of butter to the pan. Add onion and garlic and cook, stirring for 1 minute.  Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan.  Cook until slightly thickened, whisking continuously (about 3 minutes).

[/directions]

Side Suggestion:

Serve with cooked orzo salad.  Cook orzo according to package, add chopped cucumber, diced red onion, lemon juice, chopped fresh dill, salt and pepper.