4 boneless, skinless chicken breasts
salt and freshly ground pepper, to taste
3 tsp. Dill Olive Oil
1/4 c. finely chopped onion
3 cloves garlic, minced
1 c. reduced-sodium chicken broth
2 tsp. flour
2 Tbsp. chopped fresh dill, divided
1 Tbsp. Sicilian Lemon White Balsamic ( for something different
Peach or Mango white Balsamic
Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons Dill 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. Reduce heat to medium. Add the remaining 1 1/2 teaspoons Dill Oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and Lemon Balsamic in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes. 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.
