The next garden grown ingredient with are going to highlight is Dill. Dill has a short life span, so if you use it in your recipes just take the amount you need for your dish. When Dill is dried it loses a lot of its flavor and is often referred to as "Dill Weed". Feel free to share your Dill recipes on our Facebook page.
Lemon & Dill Chicken
- 4 Boneless, Skinless Chicken Breasts or 1 LBS Chicken Tenders
- 1 Cup Reduced Sodium Chicken Broth
- 4 Cloves of Minced Garlic
- 2 Teaspoons Flour
- 3 Teaspoons Extra-Virgin Olive Oil
- 2 Tablespoons Fresh Chopped Dill
- 1 Shallot Chopped Finely
- 1 Tablespoon Fresh Lemon Juice
- Salt and Pepper
Season both sides of chicken with salt and pepper. Heat 1 ½ Teaspoons of oil in a skillet over medium to high heat. Sear the chicken for 3 minutes on one side until well browned. Repeat on other side of chicken. Place chicken on a plate and put tinfoil over the chicken
Reduce the heat on the pan to medium. Add the remaining 1 ½ teaspoons of oil to the pan. Add shallot and garlic and stir for 1 minute. Place broth, flour, 1 tablespoon of dill and 1 tablespoon of lemon juice in a measuring cup and whisk together. Add contents of the cup to the pan and cook for approximately 3 minutes until the mixture thickens slightly.
Add the cooked chicken and juices from the plate back into the skillet. Reduce the heat to low and allow the chicken to simmer for about 4 minutes. Remove the chicken and place on a platter. Season remaining liquid in the pan with a dash of salt and pepper then spoon it over the chicken. Garnish with remaining 1 tablespoon of chopped fresh dill.
Yield: 4 Servings