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
- Season chicken breasts on both sides with salt and pepper.
- Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat.
- Add the herbs
- 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.
- Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil 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, whisking, until slightly thickened, about 3 minutes.
- Add the mushrooms
- 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.
- Garnish with the remaining 1 tablespoon chopped fresh dill.