I don't know what flipped the switch, but I love dill. I didn't used to (pickles don't count), but now this is one of my favorite herbs. This chicken is a simple dish and full of flavor. I found this recipe on food.com and modified it a bit, but I'm posting it as-is with my comments.
3/4 cup chicken broth mixed with 2-tsp flour
2 tablespoons lemon juice
1/2 teaspoon minced garlic
1/4 cup snipped fresh dill
1 tablespoon butter
5 ounces boneless chicken breasts (I used 1.5lbs of boneless skinless chicken thighs)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon oil
2 tablespoons flour
(NOTE: Because I used more chicken, I DOUBLED the sauce.)
1 Mix together 2-tbsp flour, salt and pepper. Coat chicken with mixture. (I didn't do this- instead, I just seasoned the chicken with poultry seasoning)
2 Heat oil in large non-stick skillet. Add breasts and cook over medium-high heat until golden brown, turning once and cooked through. (I used butter instead of oil)
3 Remove chicken to a plate.
4 Add chicken broth flour mix, lemon juice and garlic to skillet. Bring to a boil, then reduce to a simmer for 1-minute or until slightly thickened.
5 Remove skillet from heat and add butter and fresh dill.
6 Return chicken to skillet and coat with sauce. (I put the chicken in the dill sauce and let it continue simmering a bit instead of turning the heat off, then covered it and let it sit for a few minutes.)