CHICKEN WITH LEMON DILL SAUCE

Lemon Dill (3).jpg

I believe that dill is the best (by far the best) green herb on earth. I add dill to almost anything I eat & mixing it with lemon brings out its flavor more & more. The mixture of lemon & dill never seems to fail me; always my winner combo.

Stir fried Chicken gets coated in a delicious creamy sauce that has a perfect balance of acidic & earthy. This recipe gets you the best of both worlds; very creamy yet much lighter than the full fat version! Only 1/4 cup cream for the whole dish.

A tasty & light dish that comes together in less than 30 minutes!

CHICKEN WITH LEMON DILL SAUCE

  • Difficulty: easy
  • Print

 

Ingredients:

750 gm chicken breast fillet thinly sliced
2 cups chicken stock مرقة دجاج
1/2 cup skimmed or half skimmed milk
1/4 cup cream
zest of 2 lemons بشر ليمون
juice of 1 1/2 – 2 lemons
1 heaped tsp cornflour dissolved in 3 tbsp water نشا مذاب فى ماء
1/4 cup minced dill شبت مفروم
3 tbsp parmesan cheese
3 tbsp olive oil
salt & pepper

Directions:

  • Season chicken with salt & pepper.
  • Heat a large pan over high heat for a couple of minutes. Add 1 tbsp olive oil & cook chicken on both sides until golden & almost cooked through. Do that in 2-3 batches to avoid crowding the pan. Remove chicken & set aside.
  • Add the stock to the pan, scrapping the bottom of the pan with a wooden spoon to release all the stuck pieces. Boil the stock until reduced to almost half.
  • Lower heat to medium low, add milk, cream, lemon zest & lemon juice (see notes).  Bring to a boil then whisk the cornflour mixture right into the sauce to thicken it. Season with salt & pepper. 
  • Return chicken to the pan, coat with the sauce & cook for about 3-4 minutes until fully cooked.
  • Stir the dill into the sauce & sprinkle with parmesan cheese.
  • Serve immediately over pasta, rice or mashed potato.

Notes:

  • The chicken can be cut into strips, slices or cubes.
  • Add the juice of 1 1/2 lemons then taste; if you want the sauce more acidic, add the juice of the remaining half lemon.
  • Add the dill right before serving so that its color stays bright green.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s