Recipe: Lemon & Dill Chicken (4 SP)

When I make a new recipe I like to see what it is *supposed* to look like.  So I am going to try and add pictures here when I add a new recipe.  But I must say, I am NOT a food photographer and you may find my presentation somewhat lacking.  Yes, that is a paper plate....don't judge me!  What can I say?  I had a meeting last night at 6:30 and had to rush out the door right after dinner and had no time to do dishes...and believe me, *I* am the only one in my house who seems to be able to load the dishwasher!

Anyway, last night I made Lemon & Dill chicken. (Insert the sound of my children's voices here--"Why are we having chicken again?")  It was easy and good...but most importantly, it was healthy!  I served it over No Yokes egg noodles.  The chicken and sauce was 4 smart points, the egg noodles 6 points, and zero points for the beans, bringing the total for my meal to 10 points.  :)

DISCLAIMER:  This is NOT an original recipe.  I found this on SkinnyPoints.com.  :)


Lemon & Dill Chicken (4 SP)

Ingredients:
     4 boneless, skinless chicken breasts (1 to 1 1/4 pounds)
     Salt & freshly ground pepper, to taste
     3 teaspoons extra-virgin olive oil, divided
     1/4 cup finely chopped onion
     3 cloves garlic, minced (I used pre-minced garlic)
     1 cup chicken broth
     2 teaspoons flour
     2 tablespoons chopped fresh dill, divided
     1 tablespoon lemon juice

Directions:

1. Season chicken breasts on both sides with salt and pepper.  Heat 1 1/2 teaspoons oil in a large skilled over medium-high heat.  Add the chicken and sear until well browned on both sides, about 3 minutes per side (I cooked a bit longer--I have issues with making sure that chicken is DONE!).  Transfer chicken to a plate and tent with foil.
2. Reduce heat to medium.  Add the remaining 1 1/2 teaspoons oil to the pan.  Add onion and garlic and cook, stirring, for about 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.
3. 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.  Season sauce with salt and pepper and spoon over chicken to serve.  Garnish with the remaining 1 tablespoon of chopped fresh dill.

Nutritional Information:

     Makes 4 servings

     Per Serving:  173 calories, 2.7 g fat, 64 mg cholesterol, 3 g carbs, 24 g protein, 0 g fiber.