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29/05/2018
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Rotary Complex
30/05/2018
Blood Donor Clinic - Goderich
1:00 pm to 7:00 pm / Knights of Columbus Hall
More than 20 patients are diagnosed with diabetes every hour. ~ Statistics Canada
Around The Alliance!
New Partnership With The Change Foundation Announced!
West Building Entrance Opens at Stratford General Hospital on March 27
New Dedicated Space at HPHA Solidifies Commitment to Teaching and Mentorship
HPHA & AMGH Adding PatientKeeper CPOE & Medication Reconciliation to Clinical Automation System
From Patient to Volunteer: Brent's Story
HPHA Celebrates Successful 2016/17 Year
HPHA Receives Health Infrastructure Renewal Funding
Moving Forward With Stroke
26th Annual Paediatric Day Conference Speaker Presentations
Diabetes Support Group!
R.E.A.L Life Perspectives: Emergency Medicine
Welcome Ellie-Mae! First Baby of 2018!
Signs of a Stroke? Call 9-1-1
Like Us on Facebook!
HPHA Celebrates Combined Heat & Power Project
Influenza Outbreak Declared Over at Stratford General Hospital
Board of Directors Meeting Highlights
Bring Change to Life: Social Work Month
Q & A with a Registered Dietitian!
New Blood Donors Needed!
Connecting the Dots for Caregivers - Newsletter #4
To Our Volunteers - Thank You!
You Have The Power To Give Life!
Happy National Nursing Week!
HPHA Looks to the Future
HPHA Receives Green Light to Move Forward with Tradition Mutual Centre for Wellness Expansion
Physio Helps Lives!
Seaforth Community Hospital is Looking for Volunteers!
Discovery Week at HPHA
Q & A with a Speech Language Pathologist
What's For Dinner Wednesday!
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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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