Hey everyone, it’s Sophie, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pan-seared chicken with cilantro dill cream. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pan-seared chicken with cilantro dill cream is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Pan-seared chicken with cilantro dill cream is something which I have loved my entire life.
Pan-seared chicken with cilantro dill cream instructions. Combine the salt, sugar, oregano, paprika, cumin and black pepper and sprinkle the mixture onto the chicken.. Pan-seared chicken with cilantro dill cream step by step.
To begin with this particular recipe, we must first prepare a few components. You can have pan-seared chicken with cilantro dill cream using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pan-seared chicken with cilantro dill cream:
- Get 4 chicken breast halves, boneless and skinless
- Take 1 tsp kosher salt
- Take 1 tsp sugar
- Take 1 tsp dried oregano
- Prepare 1/2 tsp sweet paprika
- Make ready 1/2 tsp cumin
- Prepare 1/2 tsp ground black pepper
- Prepare 1 jalapeno pepper, halved
- Make ready 2 cloves garlic
- Take 1/4 cup fresh cilantro
- Get 1/4 cup fresh dill
- Prepare Juice of 1/2 lemon
- Prepare 1/2 cup sour cream
I would encourage you to read the ingredient labels before purchasing. Pan-seared Chicken and Cilantro Cream Sauce is packed with flavor, and is a perfect weeknight dinner! This naturally creamy chicken and avocado salad is healthy and contains no mayo or sour cream. Ever since I tried avocado in a grilled chicken sandwich, I can no longer have chicken without avocado.
Steps to make Pan-seared chicken with cilantro dill cream:
- Sandwich the chicken breasts between 2 sheets of parchment paper and pound them with a kitchen mallet or heavy pot until they're about 2 cm thick.
- Combine the salt, sugar, oregano, paprika, cumin and black pepper and sprinkle the mixture onto the chicken. Add a glug of extra virgin olive oil and rub the spices into the meat until thoroughly coated.
- Lay the chicken breasts into a large pan on medium-high heat and let fry for 6 minutes. Flip them over and fry 6 minutes on the other side.
- While you're waiting for the chicken, make the cilantro dill cream. Remove about half of the seeds from the jalapeno, then chop the pepper and throw it into a food processor. Add the remaining ingredients, plus a pinch of salt, and blitz until you have a slightly chunky sauce.
- Once cooked, remove the chicken breasts to a plate and let them rest for 5 minutes before carving. Serve topped with the herb cream.
See recipes for Dill Pickle Chicken Salad too. In a large heavy-duty skillet, heat the oil over medium-high heat. Remove chicken from skillet and cover with foil on a separate plate, set aside. Reduce heat, add chicken broth, garlic, and lime juice. Add chicken to the sauce and place the skillet in the preheated oven.
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