Lemon Dill Chicken

I love lemon anything.  I recently discovered lemon custard ice cream at Baskin Robbins and let me tell you, it is heaven.  I keep lemons in my refrigerator at all times, in case I get a hankering for something tart.  This time around I decided to try a Greek-inspired recipe I found online at EatingWell.com.  We're taking lemon chicken to another level by adding dill, garlic, and onions.  It's light, healthy, full of flavor, and perfect for spring.

LEMON DILL CHICKEN
adapted from EatingWell.com

1 - 1 1/4 lbs. boneless skinless chicken breasts or tenders, trimmed
2 tsp. olive oil
1 cup low-sodium chicken broth
juice of 1 lemon
1/4 cup minced onion
2 garlic cloves, minced or pressed
1 tsp. dried dill (or 1 Tbsp fresh, chopped)
1 Tbsp. corn starch
salt & pepper, to taste

Sprinkle the chicken with salt and pepper.  In a small bowl, whisk together chicken broth, lemon juice, onion, garlic, dill, and corn starch.  Heat olive oil in a skillet over med-high heat; add chicken and brown on both sides (you do not need to cook it through).  Transfer chicken to a plate and reduce heat to medium; stir in broth mixture.  Cook until slightly thickened, about 3 minutes.  Return chicken (and any juices) to skillet and cook for another 5 minutes or until chicken is cooked through.  Season with salt and pepper as needed.  Sprinkle with a little more dill for garnish, if desired.