- Five boneless skinless chicken breasts or Five 5oz salmon filet
- Sea Salt and Freshly Ground Pepper to Taste
- 4 teaspoons Extra Virgin Olive Oil (Divided)
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 1 1/4 cup reduced sodium chicken broth
- 3 tsp white whole wheat flour or oat flour (oat flour is simply blending up plain rolled oats)
- 2 tbsp chopped fresh dill divided
- 2 tbsp lemon juice
Season chicken breasts or salmon on both sides with salt and pepper. Heat 2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken or salmon and sear until well browned on both sides, about 3 minutes per side. Transfer chicken or salmon to a plate and tent with foil.
Reduce heat to medium. Add the remaining 2 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.
Return the chicken or salmon and any accumulated juices to the pan; reduce heat to low and simmer until the chicken or salmon is cooked through, about 4 minutes. Transfer the chicken or salmon to a warmed platter. Spoon sauce over the chicken/salmon. Garnish with the remaining 1 tablespoon chopped fresh dill
Ingredients for Israeli Couscous
- 1 large lemon, juice of
- ⅓ cup extra virgin olive oil
- 1 tsp dill weed
- 1 tsp garlic powder
- salt and pepper
- 2 cups Israeli couscous (Pearl couscous)
- Olive oil
- 10-15 fresh basil leaves, roughly chopped or torn
To make the lemon-dill vinaigrette, place the lemon juice, olive oil, dill weed, garlic powder, salt and pepper in a bowl. Whisk together to combine. Set aside briefly.
In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Add your lemon-dill vinaigrette and garnish with basil.