Pan-seared chicken with cilantro dill cream

Name: Pan-seared chicken with cilantro dill cream
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 chicken breast halves, boneless and skinless; 1 tsp kosher salt; 1 tsp sugar; 1 tsp dried oregano; 1/2 tsp sweet paprika; 1/2 tsp cumin; 1/2 tsp ground black pepper; 1 jalapeno pepper, halved; 2 cloves garlic; 1/4 cup fresh cilantro; 1/4 cup fresh dill; Juice of 1/2 lemon; 1/2 cup sour cream

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.

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.

Saved

Ingredients

20 minutes

4 servings

4chicken breast halves, boneless and skinless
1 tspkosher salt
1 tspsugar
1 tspdried oregano
1/2 tspsweet paprika
1/2 tspcumin
1/2 tspground black pepper
1jalapeno pepper, halved
2 clovesgarlic
1/4 cupfresh cilantro
1/4 cupfresh dill
Juice of 1/2 lemon
1/2 cupsour cream

Saved

Steps

20 minutes

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.