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Chicken Breast w/ creamy pan dill sauce




Source of Recipe


Internet


Recipe Introduction


Easy.


Recipe Link: http://https://www.thespruceeats.com/chicken-breasts-with-creamy-dill-sauce-3052827

List of Ingredients




4 boneless chicken breast halves (or cutlets, about 1 1/4 to 1 1/2 pounds)
1/2 teaspoon seasoned salt
1 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup chicken broth (low sodium)
1/2 cup half-and-half (or light cream) (i used whole milk)
1 tablespoon flour
1 teaspoon dried dill weed (or 2 teaspoons freshly chopped dill weed)
Optional: garnish with fresh chopped parsley

Recipe



Sprinkle the chicken breasts with seasoned salt. If the chicken breasts are quite large, slice each one in half horizontally to make two cutlets. For faster and more uniform cooking, put each chicken breast or cutlet between two sheets of plastic wrap and gently pound with the smooth side of a meat tenderizer.

In a large skillet over medium-high heat, melt the butter and olive oil.

When the butter and oil are hot and sizzling, add the chicken breast halves or cutlets to the skillet. Cook for about 3 to 5 minutes on each side or until chicken is browned. Reduce the heat to low.

Add the chicken broth to the skillet; cover and simmer 10 to 12 minutes or until chicken is cooked through.

Remove the chicken breasts from skillet to a hot platter; tent them with foil to keep them warm.

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.