Chicken with Dill Sauce & Broccoli
4 portions
30mThis super easy lemony dill sauce will dress up any meal! Even the kids will love this one.
What you will need
2 Tbsp Butter
1/2 tsp Black Pepper
1 tsp Salt
4 Boneless Skinless Chicken Breasts
2 cloves Garlic
2 heads Broccoli
1 cup Chicken Broth
2 Tbsp AP Flour
1 cup Milk
.25 oz Fresh Dill
1/2 Lemon
(Nutritional facts 70 calories, 2.55 g fat, 4.75 g carbohydrates, 7.69 g protein, 20 mg cholesterol, 622 mg sodium)How to cook
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Gather and portion all ingredients.
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Cut the broccoli into florets.
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Cut the dill leaves from the stem and finely chop.
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Slice the ends off of the lemons and then cut into wedges.
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Smash the garlic with the flat side of the knife, peel off the papery skin, and roughly chop.
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Slice the chicken breasts in half horizontally.
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Season both sides of the chicken with half of the salt and pepper.
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Melt half of the butter in a large skillet.
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Brown the chicken on both sides.
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Toss the chopped garlic in with the chicken and saute for about 30 seconds.
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Take the chicken breasts out of the pan leaving the garlic and leftover butter.
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Add the broccoli to the same pan with the garlic and butter.
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Add the chicken broth to the pan with the broccoli and add a lid. Steam for about 3 minutes.
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Use tongs to take the broccoli out of the pan. Leave the leftover chicken broth.
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Melt the remaining tablespoon of butter in the pan with the chicken broth.
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Sprinkle the flour over the butter and broth. Whisk until combined.
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Whisk the milk into the flour/broth mixture. Pour just a little bit at a time whisking until fully combined before adding more.
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Whisk the chopped fresh dill into the sauce.
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Toss the other half of the salt and pepper into the sauce and whisk to combine.
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Squeeze two lemon wedges into the sauce and whisk.
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Add the chicken back to the sauce and simmer for a few minutes.
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