Start by seasoning your chicken with a teaspoon of salt and half a teaspoon of pepper. Then, coat the chicken in 4 tablespoons of flour, making sure it's fully covered.

In a large cast-iron skillet, heat up some canola oil and butter over medium heat. Cook the chicken in batches, placing it in the skillet in a single layer. Let it cook for about 4-5 minutes per side, until golden brown and fully cooked (the internal temperature should hit 165°F). Once done, set the chicken aside and lower the heat to medium-low.

Next, whisk in the remaining 1 1/2 tablespoons of flour into the skillet. Let it cook for about a minute, until it turns a light golden brown. Then, slowly pour in the chicken stock and lemon juice, stirring as you go. Bring the mixture to a boil, then lower the heat and let it simmer for around 3 minutes until it thickens up slightly. Stir in some fresh dill and season with salt and pepper to taste.

Finally, add the chicken back into the skillet, coating it with that lovely sauce. Serve it up hot and enjoy!