Pan-seared chicken with cilantro dill cream
Pan-seared chicken with cilantro dill cream

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pan-seared chicken with cilantro dill cream. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pan-seared chicken with cilantro dill cream is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, 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.

Pan-seared chicken with cilantro dill cream instructions. Combine the salt, sugar, oregano, paprika, cumin and black pepper and sprinkle the mixture onto the chicken.. Pan-seared chicken with cilantro dill cream step by step.

To get started with this recipe, we must prepare a few components. You can cook 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:
  1. Take 4 chicken breast halves, boneless and skinless
  2. Prepare 1 tsp kosher salt
  3. Prepare 1 tsp sugar
  4. Take 1 tsp dried oregano
  5. Get 1/2 tsp sweet paprika
  6. Get 1/2 tsp cumin
  7. Take 1/2 tsp ground black pepper
  8. Prepare 1 jalapeno pepper, halved
  9. Take 2 cloves garlic
  10. Take 1/4 cup fresh cilantro
  11. Get 1/4 cup fresh dill
  12. Make ready Juice of 1/2 lemon
  13. Prepare 1/2 cup sour cream

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Steps to make Pan-seared chicken with cilantro dill cream:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once cooked, remove the chicken breasts to a plate and let them rest for 5 minutes before carving. Serve topped with the herb cream.

Chicken breast pan-seared first with some Italian herbs, salt, and pepper. Add chicken to the sauce and place the skillet in the preheated oven. Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reduce heat, add chicken broth, garlic, and lime juice.

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