Pan-seared chicken with cilantro dill cream

Robert Gonzal
Robert Gonzal @robert
Vancouver BC

I love summer dinners that are colourful, easy to make, and feature bright, bold flavours. This dish ticks all those boxes.

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Ingredients

20 minutes
4 servings
  1. 4chicken breast halves, boneless and skinless
  2. 1 tspkosher salt
  3. 1 tspsugar
  4. 1 tspdried oregano
  5. 1/2 tspsweet paprika
  6. 1/2 tspcumin
  7. 1/2 tspground black pepper
  8. 1jalapeno pepper, halved
  9. 2 clovesgarlic
  10. 1/4 cupfresh cilantro
  11. 1/4 cupfresh dill
  12. Juice of 1/2 lemon
  13. 1/2 cupsour cream

Cooking Instructions

20 minutes
  1. 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. 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. 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. 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. 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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Cook Today
Robert Gonzal
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Vancouver BC
Married dad of 1. Food fanatic. Chef's Table addict. The kitchen is my happy place.
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