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

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Pan-seared chicken with cilantro dill cream. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the. I am working with two of our boys in the kitchen to learn recipes that are inexpensive, easy, tastes good and is made with whole foods.

To begin with this recipe, we have to 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 it.

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

In our easy cilantro chicken recipe, boneless chicken breasts are cooked with a creamy cilantro and cream sauce, tomatoes, and peppers. Here is how you achieve that. Ingredients of Pan-seared chicken with cilantro dill cream. Ingredients of Pan-seared chicken with cilantro dill 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.

Return the frying pan to a low heat with a drizzle of olive oil. Remove the chicken to a plate. Using the same pan, add the chicken stock, lime juice, onion powder, cilantro, and red pepper, if using. Add the chicken broth, lime juice, tequila, cilantro, red pepper flakes, heavy cream, and salt. Add chicken back into pan, and continue on a low simmer, and spoon the sauce over the chicken as it cooks.

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