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Skillet Lemon Dill Chicken

damndelicious.com
serves 4-6
Ingredients
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 5 1/2 tablespoons all purpose flour, divided
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1 cup chicken stock
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh dill

    Picture
    Preparation
    1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
    2. Heat canola oil and butter in a medium skillet over medium heat.
    3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
    4. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
    5. Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet.
    6. Serve immediately.

    Plow to Porch Organics, Inc.
    5342 Hollister Ave, Santa Barbara, CA 93111

    805-203-6222
    mail@plowtoporch.com
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