Easiest Way to Make Delicious Pan-seared chicken with cilantro dill cream

Pan-seared chicken with cilantro dill cream. A simple yet delectable pan seared chicken is easy to dishout,served with sauteed vegetables and cilantro sauce. See great recipes for Pan-seared chicken with cilantro dill cream too! See great recipes for Pan-seared chicken with cilantro dill cream too!

Not all coconut milk is created equal. A couple of brands that I prefer are Thai Kitchens and A Taste of Thai. I would encourage you to read the ingredient labels before purchasing. You can cook Pan-seared chicken with cilantro dill cream using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pan-seared chicken with cilantro dill cream

1. It's 4 of chicken breast halves, boneless and skinless.
2. Prepare 1 tsp of kosher salt.
3. Prepare 1 tsp of sugar.
4. You need 1 tsp of dried oregano.
5. Prepare 1/2 tsp of sweet paprika.
6. Prepare 1/2 tsp of cumin.
7. You need 1/2 tsp of ground black pepper.
8. You need 1 of jalapeno pepper, halved.
9. Prepare 2 cloves of garlic.
10. It's 1/4 cup of fresh cilantro.
11. You need 1/4 cup of fresh dill.
12. It's of Juice of 1/2 lemon.
13. Prepare 1/2 cup of sour cream.

Pan-seared Chicken and Cilantro Cream Sauce is packed with flavor, and is a perfect weeknight dinner! In a small bowl, combine cream or half-and-half, flour, and dill; whisk or blend with a fork until smooth. Add the flour mixture to the skillet; cook and stir until the mixture has thickened. Serve the creamy dill sauce over chicken breasts with rice, noodles, or potatoes and your favorite side vegetables.

Pan-seared chicken with cilantro dill cream instructions

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..

In a large heavy-duty skillet, heat the oil over medium-high heat. Remove chicken from skillet and cover with foil on a separate plate, set aside. 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.