Chicken Saute With Lemon Dill And Feta Food

CHICKEN, LEMON, AND DILL WITH ORZO

Chicken, Lemon, and Dill with Orzo image

Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and Lemon. For a vegetarian main course, omit the chicken and use vegetable broth.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 50m

Number Of Ingredients 10

Ingredients

4 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound chicken tenderloins, cut into 1-inch pieces
1 pound orzo
2 cups crumbled feta (4 ounces)
1/4 cup coarsely chopped fresh dill
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan

Steps:

Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

Nutrition Facts : Calories 505 g, Fat 13 g, Fiber 2 g, Protein 38 g

CHICKEN SAUTE WITH LEMON DILL AND FETA

Chicken saute with lemon dill and feta image

Another recipe from my church's recipe book, submitted by Nancy O. I really like the combination of the flavors.

Provided by ckambic

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts
2 teaspoons lemon pepper
1 cup chopped onion
1 cup chicken broth
1 teaspoon dill weed
1 (4 ounce) package crumbled feta, divided
chopped fresh parsley

Steps:

Heat oil in large skillet on medium-high heat.
Sprinkle chicken with lemon pepper.
Put chicken into skillet and cook for 7 minutes each side or until cooked through.
Take chicken out of skillet and set aside; keep warm.
Add onion to the same skillet.
Stir while cooking for 2-3 minutes or until tender.
Stir in broth, dill, and cup of cheese.
Stir until cheese is melted.
Pour sauce over chicken.
Top with remaining 1/4 cup of cheese.
Sprinkle with parsley.

Nutrition Facts : Calories 265.4, Fat 11.6, SaturatedFat 5.5, Cholesterol 95.2, Sodium 604.2, Carbohydrate 5.5, Fiber 0.6, Sugar 3.1, Protein 33.1

DILL CHICKEN BREASTS

Dill Chicken Breasts image

This wonderful recipe, which was developed in the test kitchen of Canadian Living magazine, can easily be doubled.

Provided by Irmgard

Categories Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 boneless skinless chicken breasts
1 tablespoon all-purpose flour
1 pinch salt
1 pinch pepper
1 teaspoon butter
1 teaspoon vegetable oil
1/4 cup white wine or 1/4 cup chicken stock
1/3 cup whipping cream
1 tablespoon fresh dill
2 teaspoons chopped fresh chives or 2 teaspoons green onions
1/2 teaspoon lemon juice
lemon slice (to garnish)
dill sprigs (to garnish)

Steps:

Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
Remove from the pan and keep warm.
Pour off all the fat from the pan.
Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
Stir in the dill, chives, lemon juice, and salt and pepper to taste.
Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
Garnish with lemon slices and dill sprigs.

Nutrition Facts : Calories 346.5, Fat 21.9, SaturatedFat 11.3, Cholesterol 134.8, Sodium 247.9, Carbohydrate 4.9, Fiber 0.1, Sugar 0.4, Protein 26.3

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