Chicken in dill cream sauce

Recipe for 4 persons:
You need:
4-5 chicken breast fillets
1 bunch of fresh dill
Chicken brewer (from the glass)
cream
Flour
as a side dish: rice

Cut the meat into thin strips (like a shredded one) and turn it into flour. Pan (if possible uncoated) on the stove, oil and let it get hot. Now you fry the meat all around. Depending on how crispy you would like it. But do not salt and pepper before!

If you use an uncoated pan, there is now a light crust on the bottom of the pan. On top of this you pour a liter of water and let it boil. The crust dissolves and brings a great taste in the sauce. When it boils, add the chicken broth powder according to the instructions. Use something more, because the meat would not be seasoned. Now cook everything (take the meat out of it naturally) for a while so that the sauce can be reduced a bit. After about 15 minutes, add the cream (1 cup (200g) to 1/2 liter broth). This too has to cook for about 20 minutes. 10 minutes before the end comes the finely chopped dill. In the last 5 minutes, the previously fried meat has to go inside as well.


So that's it. Of course, stir occasionally and season to taste. Depending on your taste add some pepper and salt.

As a side dish I recommend simple rice.

Have fun cooking. You will be amazed !!!

Another little tip:
The next day it tastes much better!

Chicken in a creamy white wine sauce with dill | Chicken recipes | March 2024