Chicken with Creamy Dill Sauce
Try this delicious and flavorful cream dill sauce over pan-seared chicken for a satisfying family meal!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dinner, Main Course
Cuisine American
Servings 2 people
Calories 366 kcal
- 1 tablespoon Dried Dill
- 10 oz Boneless Chicken Breast Cutlets
- 4 tablespoon Sour Cream
- 1 packet 1.5oz Chicken Stock Concentrate
- ¼ tsp Dijon Mustard
- 1 tablespoon Vegetable Oil
- 1 tablespoon Butter
- Salt
- Pepper
Prepare chicken cutlets by patting dry with paper towel to remove any excess moisture and season with a sprinkle of salt and pepper on each side.
In a large skillet, being a drizzle of oil to temperature over medium high heat.
Place chicken on heated skillet and cook on both sides for approximately 5 minutes each, or until browned and cooked through.
Remove chicken from pan and set aside.
For the Cream Sauce
In the same used for the chicken but lowered to medium heat, add stock concentrate and ¼ cup water, allow to simmer for 2-3 minutes.
Bring heat to low and stir sour cream, half of the dill and dijon stirring until well combined and creamy.
Remove from heat and any juices from the chicken that collected into the cream sauce with butter and stir until melted.
Place chicken on a serving platter and spoon the cream sauce over the top, garnishing with the remaining dill.