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15/08/2018
Stratford General Hospital Foundation - Celebrating 35 Years of Caring
Stratford General Hospital - June Blanch Lobby / 11 a.m. to 1:30 p.m. / Refreshments / Free Parking
22/08/2018
Blood Donor Clinic - Goderich
5:00 pm to 8:00 pm / Knights of Columbus Hall
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Q & A with a Speech Language Pathologist
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Connecting the Dots for Caregivers - Newsletter #5
Q & A with an Enhanced Psychogeriatric Resource Consultant
HPHA's Annual Report at a Glance
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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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