Another Dutchman

Busy weeknights call for meals that don’t require a lot of effort. This dish fits the bill without being boring. We enjoyed it with steamed green beans, but rice would probably be lovely, too.

Lemon Garlic Chicken

1 pound boneless chicken breasts, thinly sliced

1 tablespoon olive oil

1 cup chicken broth

1 tablespoon lemon juice

3 cloves garlic, minced

2 tablespoons butter

1/4 cup heavy cream

1 tablespoon dill weed

Fry chicken in oil over medium heat until browned on each side and cooked through, about 8 minutes. Remove chicken to a plate and set aside. Add broth to pan and whisk to deglaze. Add lemon juice and garlic and bring to a boil. Reduce liquid by half, about 10 minutes. Whisk butter and cream into broth mixture until smooth and creamy. Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken. Serve immediately.