Hard to Dill-iver This Week


It’s the week of Christmas and I should have a plethora of recipes to share, right? Thing is, I’ve been so busy baking and shopping and what-not that my writing and posting have sort of taken up residence on the back burner. And the ONE set of pictures I took of one of this week’s meals didn’t turn out. Ah, yes!

So on this Friday of Christmas week, I’m going to pretend that it’s two days earlier (wheatless Wed.) and share a quick gluten-free recipe for lemon dill chicken with sauce that came in handy last week as things started getting crazy and busy. There’s no picture, so you’ll have to pretend it looks fabulous! The truth is, it’s super-easy and super-tasty, and you’re just going to have to take my word on that. 🙂

As you prepare for the holiday weekend, may your days be merry and bright and not too crazy! May the Peace that God sent to earth at Christmas fill your heart and give you great joy!

Merry Christmas!


Lemon-Dill Chicken

  • 4 boneless skinless chicken breasts
  • 1/2 cup vegetable oil
  • 1/2 cup lemon juice (I use the bottled stuff)
  • 2 tsp. dill (dried)
  • 1 Tbsp. salt
  • 3 tsp. garlic powder, divided
  • 1 Tbsp. vegetable or olive oil
  • 1 cup water
  • 4 Tbsp. cornstarch dissolved in 1/4 cup cold water
  • 1 tsp. black pepper
  • 1/2 cup sour cream (optional)
  • cooked rice (or noodles, if you don’t want gluten-free)
  1. Place chicken breasts in resealable plastic bag. Add oil, lemon juice, dill, salt, and 2 tsp. garlic powder. Seal, shake and place in shallow baking dish (to avoid spills and leaks), making sure chicken is covered in liquid (you may add a bit of water to help cover the chicken without too much sacrifice to the flavor). Refrigerate for 15-30 minutes (but no longer than an hour).
  2. Heat 1 Tbsp. oil in large skillet over medium-high heat until shimmering. Meanwhile, remove chicken from bag but do not discard liquid; set liquid aside and place chicken in skillet. Brown chicken on one side (about 4 minutes); turn and brown other side (about 4 minutes). Cover and cook until juices run clear when cut in thickest part and internal temperature reaches 165 degrees (about 15 minutes).
  3. Transfer chicken to a plate, cover with foil. Add reserved liquid to skillet, and heat to a simmer, stirring up any browned bits. Add water, cornstarch mixture, pepper, and garlic powder and heat to boiling, stirring constantly until mixture is thickened. If mixture is too thick, thin with a bit of water. Reduce heat to low; add sour cream until smooth, if using.
  4. Serve chicken and sauce with rice or noodles.

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