Sour Cream And Dill Chicken Recipes

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.

Steps:

• Lightly spray a 9x13 baking dish with Pam Cooking Spray.
• Place chicken in a single layer in baking dish.
• Sprinkle with pepper.
• Combine cream soup, soup mix, sour cream, lemon juice and dill weed.
• Pour over chicken.
• Sprinkle with paprika.
• Bake, uncovered, at 350°F for 1 hour or until chicken is tender.

Steps:

• Place chicken in a single lay in in a 13" x 9" x 2" baking pan.
• Sprinkle with black pepper.
• Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken.
• Sprinkle paprika over chicken.
• Top with sliced onions.
• Cook pasta according to pkg directions.
• Bake uncovered at 350 degrees for 1 hour or until chicken is tender.

Steps:

• Preheat the oven to 375˚ F. Microwave 3 tablespoons butter in a microwave-safe bowl until melted, about 1 minute. Toss with the bread cubes on a baking sheet; spread in a single layer. Bake, stirring occasionally, until crisp, 20 to 25 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 to 2 minutes. Add the potatoes, chicken broth, 1 cup pickles and 2 cups water; cover and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. Stir in the chicken and cook until heated through, 2 to 3 minutes.
• Stir the dill and 1 tablespoon pickle brine into the soup; season with salt and pepper. Add more pickle brine to taste. Divide the soup among bowls and top with the croutons, the remaining 1/4 cup pickles and sour cream.

Steps:

• Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
• In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
• Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
• Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
• To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.

Steps:

• Make the shortcake biscuits
• Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. add the dill and the shortening, and blend the mixture until it resembles meal. Stir in the sour cream and the milk and stir the mixture until it just forms a soft but sticky dough. On a floured surface roll or pat out the dough 1/2 inch thick and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.
• Make the fricassee
• In a skillet cook the mushrooms in 1 tablespoon of the butter over moderate heat, stirring occasionally, until they give off their liquid and reserve the mixture. In a large saucepan melt the remaining 3 tablespoons butter over moderate heat and in it cook the shallot until it is softened. Add the flour and cook the roux, stirring, for 5 minutes. Add the broth in a stream, stirring, and cook the mixture, stirring, for 5 minutes. Add the cream and boil the mixture, stirring occasionally, for 10 minutes. Add the peas, the lemon juice, the salt, the dill, the chicken, the ham, the reserved mushroom mixture, and pepper to taste and simmer the mixture for 10 minutes, or until the chicken is heated through.
• Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon some of the fricassee over the bottom half, and cover it with the top half of the biscuit.

Steps:

• Place chicken in a single layer in a 13-in. x 9-in. x 2-in. baking pan. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms pour over chicken. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until chicken is tender. Serve over egg noodles if desired.© Copyright Reiman Publications, 1993-1997

Steps:

• Wash and dry mushrooms.
• Melt butter and add garlic.
• Add mushrooms, Dill, Salt and Pepper, Lemon and Sherry.
• Cook 20 minutes or until mushrooms are tender.
• Cool.
• Pour a small amount of the mushroom liquid into the Sour Cream.
• Then add the Sour Cream over the mushrooms and stir.
• Refrigerate 8 hours or more.

Steps:

• Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.

Steps:

• Combine all ingredients. Before adding sugar you may want to give it a taste! Add sugar to your families taste.
• Cover and chill until ready to serve.

Steps:

• Mix ingredients until blended.

Steps:

• Bring water with chicken to a boil in a wide 6-quart heavy pot, skimming froth. Add thyme sprigs, bay leaf, peppercorns, and 1 teaspoon salt, then reduce heat and simmer, uncovered, 10 minutes.
• While chicken simmers, peel carrots and parsnips, then cut each carrot and parsnip crosswise into 3 equal lengths. Halve or quarter thicker pieces lengthwise so pieces are roughly the same size. Add to chicken along with onion, celery, and garlic and simmer, uncovered, until parsnips are tender, 10 to 15 minutes more. Transfer carrots and parsnips with a slotted spoon to a large bowl, then continue to simmer chicken until tender, 5 to 10 minutes. Transfer chicken with tongs to a bowl, then pour broth through a sieve into another large bowl. Let chicken and broth cool, uncovered, 15 minutes.
• Chill broth, uncovered, until fat rises to top and solidifies, about 4 hours.
• Meanwhile, tear chicken into bite-size pieces, discarding skin, bones, and remaining solids in sieve. Chill chicken with carrots and parsnips, covered, about 4 hours.
• Remove and reserve 1/4 cup solidified fat from stock. (If you have less than 1/4 cup fat, add butter.) Melt fat in a wide 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 3 minutes (do not brown). Stir in chicken broth. Bring to a boil, stirring constantly, then reduce heat slightly and simmer briskly, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, 30 to 50 minutes. Add milk and cream, then simmer until reduced to about 3 1/2 cups, 10 to 15 minutes. Stir in chicken with vegetables, remaining 1/2 teaspoon salt (or to taste), and vinegar and sugar to taste and cook, stirring gently (avoid breaking up vegetables), until heated through. Stir in dill.

Steps:

• Combine sour cream and all seasonings in a small bowl and whisk until smooth.
• Spoon about 1/4 of the sour cream mixture over the bottom of your slow cooker.
• Arrange chicken in a single layer over top and pour remaining sauce over chicken and spread until even.
• Cover and cook on low for 3-4 hours.

Steps:

• Stir mayo and sour cream in small bowl until blended.
• Add dill, mustard, garlic, and pepper until well blended.
• Cover and refrigerate up to 1 day.

Steps:

• Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed - about 10 mins. Season, then set aside.
• Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden. Season, add the garlic, then cook for another couple of mins. Stir in the flour and cook for 1-2 mins, turning the vegetables over in it. Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more. Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens. Season well and let the sauce simmer so that the flour gets cooked. Stir in the cooked chicken and add the lemon juice, soured cream and dill.
• Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little. Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess. You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope. Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
• Heat oven to 200C/180C fan/gas 6. Make 3 slits in the centre of the pies, then brush the tops with egg yolk. Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
• Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
• Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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.