Hello, I am Jane. Today, we’re going to make pan-seared chicken with cilantro dill cream recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pan-seared chicken with cilantro dill cream Recipe
Pan-seared chicken with cilantro dill cream is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Pan-seared chicken with cilantro dill cream is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook pan-seared chicken with cilantro dill cream using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pan-seared chicken with cilantro dill cream:
- Take 4 chicken breast halves, boneless and skinless
- Take 1 tsp kosher salt
- Prepare 1 tsp sugar
- Make ready 1 tsp dried oregano
- Make ready 1/2 tsp sweet paprika
- Make ready 1/2 tsp cumin
- Prepare 1/2 tsp ground black pepper
- Get 1 jalapeno pepper, halved
- Get 2 cloves garlic
- Prepare 1/4 cup fresh cilantro
- Take 1/4 cup fresh dill
- Make ready Juice of 1/2 lemon
- Prepare 1/2 cup sour cream
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 theyre 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 vir 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 youre 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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