Adding cold stock to hot roux is a good way to prevent lumps in the sauce. Also, use fresh lemon juice, not that stuff in the bottle.

INGREDIENTS

• 2 (8-ounce) skinless, boneless chicken breasts, slightly pounded
• Salt and pepper, to taste
• ¼ cup all-purpose flour, plus extra for dusting
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 2 cups chicken stock
• ¼ cup fresh-squeezed lemon juice
• 2 tablespoons chopped fresh dill

1. Season the chicken with salt and pepper, and dust with flour.

2. Heat the olive oil in a skillet on medium-high. Brown the chicken on both sides. Remove from pan and set aside.

3. In the same pan, melt the butter and stir in the flour. When smooth, slowly add the stock, whisking well. Bring to a simmer, and cook gently for 20 minutes, uncovered.

4. Add the lemon juice to the sauce and return the chicken to the pan. Simmer gently, turning the meat occasionally, for about 5 minutes or until the chicken reaches 165°F.

5. Add the dill to the sauce, and serve.