Chicken Breasts With Creamy Dill Pan Sauce Recipes

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.

Steps:

• Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

Steps:

• Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
• In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
• Remove from the pan and keep warm.
• Pour off all the fat from the pan.
• Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
• Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
• Stir in the dill, chives, lemon juice, and salt and pepper to taste.
• Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
• Garnish with lemon slices and dill sprigs.

Steps:

• Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
• Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
• Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.