Hi, I am Jane. Today, we’re going 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. 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 current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Pan-seared chicken with cilantro dill cream is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. 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:
- Make ready 4 chicken breast halves, boneless and skinless
- Get 1 tsp kosher salt
- Make ready 1 tsp sugar
- Take 1 tsp dried oregano
- Take 1/2 tsp sweet paprika
- Make ready 1/2 tsp cumin
- Make ready 1/2 tsp ground black pepper
- Make ready 1 jalapeno pepper, halved
- Make ready 2 cloves garlic
- Make ready 1/4 cup fresh cilantro
- Make ready 1/4 cup fresh dill
- Make ready 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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