Chicken With Creamy Dill Sauce
As the temperatures are increasingly cold here in Texas, I find myself constantly cooking delicious, homie meals. Meals that when you smell instantly wrap you in a blanket of warmth and make you want to curl up by a fireplace.
One of my favorite fall/winter meals is this chicken with creamy dill sauce. I found a similar recipe and it inspired me. So I took it and kept tweaking it until it was my own, swapping ingredients that fit better into my lifestyle.
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I like to pair this dish with creamy mashed potatoes or some saffron rice. It all depends on my mood that day!
Ingredients
1/4 cup unsalted butter
2 garlic cloves, roughly chopped & smashed
2 green onions, chopped
1/4 cup white wine
1 1/2 cups heavy cream
1 teaspoon salt
1 cup fresh dill, roughly chopped
4-6 chicken breasts
Juice of 1 lemon + lemon slices
Directions
In a large pan, melt the butter over medium heat. Add the garlic and green onions and cook until the garlic is golden. Add the wine to the pan and cook until just lightly reduced about 3 minutes.
Add the cream to the pan and cook, stirring until warm. Add the salt and dill to the pan, turn down the heat to medium-low, and cook until the sauce begins to bubble. Add the chicken, flipping them a couple of times to make sure they are completely covered in sauce.
Add the lemon juice to the pan and then place the lemon slices on top of the chicken. Cook until the chicken is done, about 20-30 minutes. I highly recommend temping the chicken to check if done as every oven cooks differently.
Notes
The lemon slices are as much or as little as you desire!