Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pan-seared chicken with cilantro dill cream. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Pan-seared chicken with cilantro dill cream. 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.
Pan-seared chicken with cilantro dill cream is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Pan-seared chicken with cilantro dill cream is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have pan-seared chicken with cilantro dill cream using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pan-seared chicken with cilantro dill cream:
- Make ready 4 chicken breast halves, boneless and skinless
- Make ready 1 tsp kosher salt
- Take 1 tsp sugar
- Make ready 1 tsp dried oregano
- Make ready 1/2 tsp sweet paprika
- Take 1/2 tsp cumin
- Take 1/2 tsp ground black pepper
- Get 1 jalapeno pepper, halved
- Prepare 2 cloves garlic
- Get 1/4 cup fresh cilantro
- Get 1/4 cup fresh dill
- Make ready Juice of 1/2 lemon
- Make ready 1/2 cup sour cream
In our easy cilantro chicken recipe, boneless chicken breasts are cooked with a creamy cilantro and cream sauce, tomatoes, and peppers. Here is how you achieve that. Ingredients of Pan-seared chicken with cilantro dill cream. Ingredients of Pan-seared chicken with cilantro dill cream.
Instructions 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.
Return the frying pan to a low heat with a drizzle of olive oil. Remove the chicken to a plate. Using the same pan, add the chicken stock, lime juice, onion powder, cilantro, and red pepper, if using. Add the chicken broth, lime juice, tequila, cilantro, red pepper flakes, heavy cream, and salt. Add chicken back into pan, and continue on a low simmer, and spoon the sauce over the chicken as it cooks.
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