This recipe from the Damn Delicious website is perfect for a night when you want something special but don’t have much time. In half an hour you can have tender chicken with a creamy lemony sauce that needs rice or potatoes to soak it all up. (I actually served this with cous-cous and asparagus.) If you don’t have (or like) dill you could substitute another fresh herb. I was tempted, (as always!) to add a bit of garlic or a splash of cream, but it honestly didn’t need a thing.
1 1/2 pounds boneless, skinless chicken thighs (breasts would work fine)
Kosher salt and freshly ground black pepper to taste
5 1/2 Tbs. all-purpose flour, divided
1 Tbs. canola oil
1 Tbs. unsalted butter
1 cup chicken stock
2 Tbs. freshly squeezed lemon juice
2 Tbs. fresh dill
Season chicken with 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken in 4 Tbs. flour until evenly coated. Heat canola oil and butter in a medium skillet over medium heat.
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, about 4-5 minutes per side; set aside. Reduce heat to medium low. Whisk in remaining 1 1/2 Tbs. flour until lightly browned, about 1 minute.
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 skillet. Serve immediately. Serves 4.
Note: I added lemon slices to the pan for a few minutes while cooking the chicken, then added them back at serving time. Optional of course. And I don’t think you need to serve immediately – you could even make it all ahead and transfer to a casserole dish to reheat in the oven.
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