Chicken Breast with Dill Cream Sauce
Chicken breasts are sauteed and then a quick sauce of white wine, cream, and dill is created in the same pan.
servings: 2
total time: 25 minutes
recipe by: Rae
Ingredients
- Chicken:
- 2 chicken breast, boneless, skinless
- 2 TBSP olive oil
- 1/4 tsp granulated garlic
- 1/4 tsp salt
- pinch pepper
- Pan Sauce:
- 1 TBSP shallot, chopped
- 1/4 cup white wine
- 3/4 cup heavy cream
- salt
- dash white pepper
- 2 TBSP fresh dill, chopped
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Directions
- Pound the chicken breasts until they are an even thickness.
- Mix the olive oil, garlic, salt, and pepper in a large bowl. Add the chicken breasts to the bowl and flip around until well coated.
- Heat a large non-stick skillet over medium heat.
- Add the chicken to the hot pan, cover and cook for 4 minutes.
- Flip the chicken over and place the lid back on the pan. Cook the chicken until cooked through, about 4 more minutes.
- Take the pan off the heat and let the chicken rest 10 minutes. Transfer chicken to a plate and cover with foil to keep warm keeping the juices from the chicken in the pan.
- In the pan, with the juices, cook the shallot over medium low heat until it begins to soften, add the wine to the pan and reduce until almost completely evaporated.
- Add heavy cream and reduce until thick and it has large bubbles.
- Turn off the heat and add the dill, salt, and a dash of white pepper.
- Serve the chicken breast with the dill sauce.
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