Hi, I’m Joana. Today, I’m gonna show you how to make pan-seared chicken with cilantro dill cream recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to 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 well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Pan-seared chicken with cilantro dill cream is something which I’ve loved my whole life. They are fine and they look fantastic.
To bewith this recipe, we must first 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:
- Get 4 chicken breast halves, boneless and skinless
- Get 1 tsp kosher salt
- Prepare 1 tsp sugar
- Get 1 tsp dried oregano
- Prepare 1/2 tsp sweet paprika
- Get 1/2 tsp cumin
- Take 1/2 tsp ground black pepper
- Take 1 jalapeno pepper, halved
- Make ready 2 cloves garlic
- Make ready 1/4 cup fresh cilantro
- Get 1/4 cup fresh dill
- Take Juice of 1/2 lemon
- Prepare 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 virolive 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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