Lemon Dill Chicken with optional mushroom

Based on recipe from Eating Well.


  • 4 boneless, skinless chicken breasts or boneless thighs, (1-1 1/4 pounds) 
  • Strong herbs, eg 3 large sage leaves, two twigs of thyme.
  • Salt and freshly ground pepper, to taste 
  • 3 teaspoons vegetable oil, divided 
  • 1/4 cup finely chopped onion (about half an onion)
  • 3 cloves garlic, minced 
  • 1 cup reduced-sodium chicken broth 
  • 2 teaspoons flour 
  • 2 tablespoons chopped fresh dill, divided into two
  • lemon juice of 1/2 lemon
  • 2 boxes of mushroom


  1. Season chicken breasts on both sides with salt and pepper. 
  2. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. 
  3. Add the herbs
  4. When herbs start to sizzle a lot, 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. 
  5. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. 
  6. Add onion and garlic and cook, stirring, for 1 minute. 
  7. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes. 
  8. Add the mushrooms
  9. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. 
  10. Garnish with the remaining 1 tablespoon chopped fresh dill.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s