Hello, I’m Laura. Today, I will show you a way to make pan-seared chicken with cilantro dill cream recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little 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 well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Pan-seared chicken with cilantro dill cream is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have pan-seared chicken with cilantro dill cream using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pan-seared chicken with cilantro dill cream:
- Prepare 4 chicken breast halves, boneless and skinless
- Get 1 tsp kosher salt
- Take 1 tsp sugar
- Prepare 1 tsp dried oregano
- Make ready 1/2 tsp sweet paprika
- Make ready 1/2 tsp cumin
- Make ready 1/2 tsp ground black pepper
- Prepare 1 jalapeno pepper, halved
- Make ready 2 cloves garlic
- Make ready 1/4 cup fresh cilantro
- Take 1/4 cup fresh dill
- Prepare Juice of 1/2 lemon
- Get 1/2 cup sour 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.
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