Hi, I am Kate. Today, I’m gonna show you how to make pan-seared chicken with cilantro dill cream recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. 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 popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Pan-seared chicken with cilantro dill cream is something which I’ve loved my entire life.
To get started with this particular recipe, we must 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:
- Get 4 chicken breast halves, boneless and skinless
- Take 1 tsp kosher salt
- Take 1 tsp sugar
- Get 1 tsp dried oregano
- Get 1/2 tsp sweet paprika
- Make ready 1/2 tsp cumin
- Make ready 1/2 tsp ground black pepper
- Prepare 1 jalapeno pepper, halved
- Prepare 2 cloves garlic
- Take 1/4 cup fresh cilantro
- Take 1/4 cup fresh dill
- Prepare 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 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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