- 1 boneless, skinless chicken breast
- Salt & freshly ground pepper, to taste
- 1 teaspoons extra-virgin olive oil, or canola oil, divided
- ¼ cup finely chopped onion
- 1 cloves garlic, minced
- 1/2 cup reduced-sodium chicken broth
- 1/2 teaspoons flour
- 1 tablespoons chopped fresh dill, divided
- 1 tablespoon lemon juice
- Season chicken breast on both sides with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. 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 onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1/2 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
- 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. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1/2 tablespoon chopped fresh dill.