Seared Chicken with Lemon Dill Sauce

Name: Seared Chicken with Lemon Dill Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: European
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 4 thinner cutlets); 0.25 cup all-purpose flour; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon canola oil; 2 tablespoon butter; 0.75 cup chicken broth (low sodium); 0.25 cup heavy cream; 1 tablespoon lemon juice (fresh); 1 tablespoon fresh dill (chopped); 4 instant mashed potatoes (4 servings); 12 ounce frozen green beans

Tender chicken breasts quickly seared and topped with a bright, creamy lemon-dill sauce, served alongside fluffy mashed potatoes and crisp green beans for a complete and easy meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Cuisine: European
Difficulty: Easy

Dietary

High-Protein
Low-Sugar

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 4 thinner cutlets)
0.25 cup all-purpose flour
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon canola oil
2 tablespoon butter
0.75 cup chicken broth (low sodium)
0.25 cup heavy cream
1 tablespoon lemon juice (fresh)
1 tablespoon fresh dill (chopped)
4 instant mashed potatoes (4 servings)
12 ounce frozen green beans

Instructions

Pat the chicken cutlets dry and season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Dredge the chicken lightly in the all-purpose flour, shaking off any excess.
Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate, tented with foil to keep warm.
While chicken cooks, prepare the instant mashed potatoes according to package directions and steam the frozen green beans until tender-crisp.
Add 1 tablespoon butter to the same skillet. Once melted, stir in the remaining 1 tablespoon of all-purpose flour and cook for 1 minute, stirring constantly, until a light roux forms.
Gradually whisk in the low sodium chicken broth until smooth, then whisk in the heavy cream and fresh lemon juice. Bring to a gentle simmer, stirring until the sauce thickens slightly.
Remove from heat, stir in the fresh dill and season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Serve the seared chicken immediately with the lemon dill sauce, mashed potatoes, and green beans.

Notes

Leftover chicken and sauce can be stored in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 485
Protein: 46.5 g
Carbohydrates: 30.5 g
Fat: 20 g
Fiber: 4.5 g
Sodium: 750 mg
Saturated Fat: 8 g
Sugar: 3 g
Cholesterol: 125 mg