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23/01/2019
Blood Donor Clinic - Goderich
1:00 pm to 7:00 pm / Knights of Columbus Hall
29/01/2019
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Rotary Complex
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Around The Alliance!
Q & A with a Registered Dietitian!
HPHA Looks to the Future
Seaforth Community Hospital is Looking for Volunteers!
Q & A with a Speech Language Pathologist
Stroke to Stroke Peer Visiting Program
Q & A with an Enhanced Psychogeriatric Resource Consultant
HPHA's Annual Report at a Glance
Connecting the Dots for Caregivers - Newsletter #6
Patient Partner Profile: Lynae
Q & A with an Occupational Therapist!
Q & A with a Medical Radiation Technologist!
Canadians Urged to Check Their Risk for Diabetes and Access Support if Needed
HPHA Planning To Increase Breastfeeding Rates
Board of Directors Meeting Highlights
Former Student, Now Staff Member!
Operating Rooms at Clinton Public Hospital Temporarily Closed
January Blood Donor Clinics
Changes to Emergency Department Registration Process at Clinton Public Hospital
What's For Dinner Wednesday
HPHA Looks to End Hallway Medicine through System Partnerships
Volunteer Spotlight: Joanne
HPHA's Facebook Protocol
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Media Releases
Blood Donor Clinics
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2018 Pediatric Day Conference Presentations
What's For Dinner Wednesday
What's For Dinner? Lemon & Dill Chicken

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo.

Image: EatingWell

Ingredients

  • 4 boneless, skinless chicken breasts, (1-1¼ pounds)
  • Salt & freshly ground pepper, to taste
  • 3 teaspoons extra-virgin olive oil, or canola oil, divided
  • ¼ cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons flour
  • 2 tablespoons chopped fresh dill, divided
  • 1 tablespoon lemon juice
Directions
  1. Season chicken breasts on both sides with salt and pepper. Heat 1½ teaspoons 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.
  2. Reduce heat to medium. Add the remaining 1½ teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
  3. 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 tablespoon chopped fresh dill.
 
 
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