Lemon Dill Butter Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 large chicken breast fillets

¼ cup all-purpose flour

1 tsp salt

1 tsp black pepper

2 eggs

2 tbsp milk

¼ cup vegetable oil (for frying)

3 tbsp unsalted butter (divided)

1 lemon

2 garlic cloves (minced)

¼ tsp salt

½ tsp black pepper

2 tbsp all-purpose flour

¼ cup dry white wine

1 cup low sodium chicken broth

2 tbsp chopped dill (more for serving)

Directions

Get your prep done before you start cooking. Chop the dill, mince the garlic and cut the lemon into thin slices.

Slice the chicken breasts in half horizontally lengthwise. Cover with cling film and pound with a meat tenderizer into thin cutlets of the same thickness. Season with salt and pepper.

Place flour in a shallow bowl. Beat eggs with milk in a second bowl. Working one at a time, dredge chicken into flour, turn to coat, remove any excess flour. Next dip into the egg mixture until coated.

Heat oil in a large skillet over medium high and place chicken in a single layer. Cook 3-4 minutes per side until golden brown. Remove from skillet. Discard the oil and wipe the skillet clean with a paper towel.

Heat 1 tablespoon butter over medium and add lemon slices. Cook 30 seconds to maximum 1 minute per side. Remove from skillet. The longer you cook the lemon, the more it will infuse the butter with its juices and the more sour your sauce will become.

Reduce heat to low and add 1 tablespoon butter, stir until melted. Add garlic and sauté until fragrant, about 1 minute. Stir in salt and pepper, cook for 1 minute more. Add flour and stir until incorporated. Pour in white wine, simmer for 2 minutes while stirring constantly.

Add chicken broth and bring the sauce to a boil. Add dill and the remaining butter, simmer for 4 minutes or until the sauce thickens. Taste and adjust salt.

Return chicken to the skillet, finish off with lemon slices, freshly cracked black pepper and extra dill. Serve immediately. Enjoy!

Nutrition

• Calories: 307 kcal
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.4 g
• Cholesterol: 105 mg
• Sodium: 782 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 6 g