Hello, I’m Kate. Today, I will show you a way to prepare pan-seared chicken with cilantro dill cream recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really 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 current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Pan-seared chicken with cilantro dill cream is something that I have loved my entire life.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Pan-seared chicken with cilantro dill cream:
- Take 4 chicken breast halves, boneless and skinless
- Make ready 1 tsp kosher salt
- Make ready 1 tsp sugar
- Take 1 tsp dried oregano
- Prepare 1/2 tsp sweet paprika
- Get 1/2 tsp cumin
- Take 1/2 tsp ground black pepper
- Make ready 1 jalapeno pepper, halved
- Make ready 2 cloves garlic
- Prepare 1/4 cup fresh cilantro
- Take 1/4 cup fresh dill
- Take Juice of 1/2 lemon
- Take 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 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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