Dillchickenwithcreamsauce Recipes

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CREAMY DILL CHICKEN AND MUSHROOMS



Creamy Dill Chicken and Mushrooms image

Quick and easy, warm and comforting, and full-bodied with a subtle dill flavor. Delicious served over rice, mashed potatoes, pasta, or polenta.

Provided by lutzflcat

Categories     Chicken Thighs

Time 40m

Yield 4

Number Of Ingredients 14

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 medium onion, chopped
1 (8 ounce) package baby bella mushrooms, sliced
3 cloves garlic, minced
1 cup low-sodium chicken broth
¼ cup dry white wine
1 tablespoon dry sherry
½ cup plain low-fat Greek yogurt
¼ cup chopped fresh dill, or more to taste
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
1 tablespoon all-purpose flour

Steps:

  • Season chicken with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
  • Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
  • Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
  • Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
  • Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 10.7 g, Cholesterol 111.9 mg, Fat 14.4 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 5.8 g, Sodium 227.7 mg

SOUR CREAM 'N' DILL CHICKEN



Sour Cream 'n' Dill Chicken image

With six children and two boarders, it seems I'm always cooking for a crowd. So, almost every recipe I use is doubled or tripled. This one is an updated version of the Sunday dinner my mother would have prepared. You can easily get it ready Sunday morning and let it cook while you're away at church. -Rebekah Brown, Three Hills, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 10

8 chicken drumsticks, skin removed
Pepper to taste
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 envelope onion soup mix
1 cup sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped or 1 teaspoon dill weed
1 can (4 ounces) mushroom stems and pieces, drained
Paprika
Cooked wide egg noodles, optional

Steps:

  • Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.

Nutrition Facts : Calories 359 calories, Fat 21g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1346mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

CHICKEN BREASTS IN DILL-CAPER CREAM SAUCE



Chicken Breasts in Dill-Caper Cream Sauce image

I used another recipe for inspiration and came up with this recipe that is my own creation. The sauteed chicken breasts are topped with a rich and flavorful dill caper cream sauce. This sauce would also be wonderful over whitefish fillets. If you use dried herbs, reduce the quantity to 1/3, as dried herbs are more potent.

Provided by judy2304

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves, pounded very thin
¼ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons butter
3 cloves garlic, minced
½ cup white wine
1 cup heavy whipping cream
2 ½ tablespoons lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons dried dill weed
1 ½ teaspoons chopped fresh thyme
4 tablespoons capers, drained

Steps:

  • Dredge chicken breasts in flour and season with salt and pepper
  • Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
  • Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.
  • Plate chicken breasts and spoon sauce on top.

Nutrition Facts : Calories 543 calories, Carbohydrate 17.7 g, Cholesterol 169 mg, Fat 40.9 g, Fiber 1 g, Protein 21.6 g, SaturatedFat 21.9 g, Sodium 590.4 mg, Sugar 0.7 g

CHICKEN WITH DILL SAUCE



Chicken With Dill Sauce image

Make and share this Chicken With Dill Sauce recipe from Food.com.

Provided by Ang11002

Categories     Chicken Breast

Time 18m

Yield 1 cup sauce, 8 serving(s)

Number Of Ingredients 13

8 (4 ounce) boneless skinless chicken breasts
1/2 cup Italian salad dressing
2 tablespoons water
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 garlic clove, crushed
8 lime wedges (optional)
1/2 cup sour cream
1/4 cup cottage cheese
1 1/2 teaspoons lime juice
1 1/2 teaspoons green onions, Chopped
1/2 teaspoon dried whole dill weed
1/8 teaspoon white pepper

Steps:

  • Trim excess fat from chicken.
  • Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin.
  • Place chicken in 13x9x2" baking dish.
  • Combine next 5 ingredients in a small bowl; pour over chicken.
  • Cover and refrigerate 2 hours.
  • Remove chicken from marinade, discarding marinade.
  • Coat a grill with cooking spray.
  • Grill chicken 6" over med coals 8 minutes, turning once.
  • Arrange chicken on a serving platter; garnish with lime wedges.
  • Serve with 1 1/2 T Dill Sauce per serving. DILL SAUCE: Combine all ingredients in blender; process till smooth.

DILL CHICKEN WITH CREAM SAUCE



Dill Chicken With Cream Sauce image

This is pretty quick to make and has a great flavor. Dill is so tasty. I found this in a land of lakes cookbook years ago.

Provided by jellyko

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon dill weed
1 pinch pepper
1/4 teaspoon fresh minced garlic
2 whole boneless skinless chicken breasts
1/3 cup sour cream
2 ounces cream cheese
1/4 teaspoon dill weed
1/8 teaspoon salt
1/2 tablespoon lemon juice

Steps:

  • Melt butter in 10 inch skillet until sizzling.
  • Halve and pound thin the chicken breasts.
  • Add the salt, dill, pepper and garlic to skillet with butter.
  • Add chicken and cook medium heat turning occasionally until chicken browned and fork tender, approximately 10- 15 minutes.
  • Mix sour cream, cream cheese, 1/4 tsp dill, 1/8 teaspoons salt, and lemon juice in small bowl to make sauce.
  • Serve on top of chicken.
  • Can also be served on rolls with lettuce and tomato.

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