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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pan-seared chicken with cilantro dill cream. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Pan-seared chicken with cilantro dill cream is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Pan-seared chicken with cilantro dill cream is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must 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 cook it.

The ingredients needed to make Pan-seared chicken with cilantro dill cream:
  1. Take 4 chicken breast halves, boneless and skinless
  2. Take 1 tsp kosher salt
  3. Make ready 1 tsp sugar
  4. Take 1 tsp dried oregano
  5. Prepare 1/2 tsp sweet paprika
  6. Prepare 1/2 tsp cumin
  7. Make ready 1/2 tsp ground black pepper
  8. Prepare 1 jalapeno pepper, halved
  9. Take 2 cloves garlic
  10. Make ready 1/4 cup fresh cilantro
  11. Get 1/4 cup fresh dill
  12. Take Juice of 1/2 lemon
  13. Take 1/2 cup sour cream
Instructions 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.

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