Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, pan-seared chicken with cilantro dill cream. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Pan-seared chicken with cilantro dill cream is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Pan-seared chicken with cilantro dill cream is something that I’ve loved my whole life.
Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the. I am working with two of our boys in the kitchen to learn recipes that are inexpensive, easy, tastes good and is made with whole foods. Add the heavy cream and the balsamic vinegar to the chicken broth.
To get started with this recipe, we have to prepare a few components. You can have pan-seared chicken with cilantro dill cream using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pan-seared chicken with cilantro dill cream:
- Prepare 4 chicken breast halves, boneless and skinless
- Prepare 1 tsp kosher salt
- Make ready 1 tsp sugar
- Prepare 1 tsp dried oregano
- Take 1/2 tsp sweet paprika
- Get 1/2 tsp cumin
- Prepare 1/2 tsp ground black pepper
- Take 1 jalapeno pepper, halved
- Get 2 cloves garlic
- Make ready 1/4 cup fresh cilantro
- Take 1/4 cup fresh dill
- Get Juice of 1/2 lemon
- Make ready 1/2 cup sour cream
Pan-seared chicken is chicken that either begins or is fully cooked on the stove-top in a pan. Regular-sized chicken breasts should begin on the stove-top and finish off in the oven due to their size. Because of their thickness, finishing them in the oven helps them to cook through evenly. SKILLET CHICKEN WITH CREAMY CILANTRO LIME SAUCE - #recipes. ยท Pan-seared chicken breast cooked in a little oil with salt and pepper and finished with a generous knob of butter.
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.
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