Lemon Dill Chicken

In addition to the ingredients for this recipe,

to freeze it you'll need:

two gallon-sized freezer bags

two quart-sized freezer bags

On-hand the day of cooking:

light olive oil or vegetable oil

Wondra flour

a little lemon juice

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1 1/2 lbs chicken tenders pieces (tenders, drumsticks, or thin-cut breasts will all work well)
one small onion, finely chopped
zest & juice of one medium lemon
1 1/2 tsp dried dill
3/4 tsp salt, plus more to taste
3/4 tsp pepper, plus more to taste
1 cup reduced-fat, low-sodium chicken broth
all-purpose flour (about 1 cup)

• Place chicken, onion, lemon zest and juice, dill, salt & pepper in one of the gallon-sized bags. Seal, pressing as much air out as possible.
• In the quart-sized bag #1, place the chicken stock. Seal, pressing out air.
• Repeat with flour.
• Place all three bags in the second gallon-sized bag and freeze the whole thing.

To Finish:

• Defrost chicken completely
• Toss the chicken pieces in flour to lightly coat, reserving the marinade that's left in the bag.
• Heat a large, heavy pan over medium-low heat, with just enough oil to coat the bottom of the pan.
• When the oil is hot, cook each of the chicken pieces, turning occasionally to cook each side thoroughly. (It's fine to do a few pieces at a time, but make sure not to over-crowd the pan. If you have too many pieces going at once, you'll lower the temperature of the oil and end up stewing the chicken rather than pan-frying, which we don't want to do here.)
• When each piece has browned lightly and the chicken feels slightly firm, remove it to a platter and start the next batch, until all of the pieces have been cooked.
• Add a little more oil as needed, making sure to bring it up to temperature again after each addition.
• Once all of the chicken is done, pour the stock into the pan and stir it with a whisk to make sure all the yummy brown bits are incorporated. Pour in the remaining marinade and bring to a boil.
• Lower the heat and simmer about 5 minutes.
• Gradually whisk in a little Wondra until the sauce has thickened slightly (you'll probably end up using about a tablespoon, but it's totally up to you how thick you want your sauce to be.
• Squeeze in a little fresh lemon juice
• Add salt & pepper to taste
• Return the chicken to the pan, making sure both sides are coated with sauce, and cook a few more minutes until heated through.