Chicken And Dill Fricassée With Sour Cream Shortcakes Food

LEMON CHICKEN IN DILL CREAM SAUCE

Steps:

• Preheat oven to 375 degrees. Season chicken with salt and pepper, to taste along with garlic powder, oregano, and basil. Combine butter and oil in a large oven-safe skillet (see note), once butter is melted add honey and stir to combine.
• Add chicken to pan, brown chicken 2-3 minutes on each side. Transfer chicken to a plate (it won't be cooked through at this point). Add butter and garlic and saute for 1 minute until fragrant. Add chicken broth, heavy cream, and lemon juice and stir over medium heat for 2-3 minutes.
• Return chicken to pan and transfer to preheated oven. Bake for 15 minutes or until chicken is cooked through. Spoon pan sauce over the chicken and sprinkle dill over the chicken and sauce, add cracked black pepper to taste and serve.

DILL CHICKEN WITH CREAM SAUCE

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.

SOUR CREAM & DILL CHICKEN

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.

SOUR CREAM 'N' DILL CHICKEN

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.

CHICKEN AND DILL FRICASSéE WITH SOUR CREAM SHORTCAKES

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.

CHICKEN FRICASSEE

Steps:

• In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

CREAMY DILL CHICKEN

Steps:

• 1. Salt and pepper chicken pieces(i like to use skinless boneless chicken breast,but great with any.) Brown in large heated skillet with the oil, until nice and brown.
• 2. Add l cup water and let steam, on high, uncovered until chicken is tender and water is mostly gone (10-15 min.). Turn a couple of times.
• 3. Turn heat down to med. add cream and dill and heat till just simmering, add dill and salt and pepper to taste, and dill weed.
• 4. Add slurry of remaining water and flour, a little at a time, till slightly thickened. Taste and adjust salt and pepper. heat to simmer for a couple minutes and it is ready to serve. You are going to love this dish.!!!!

CHICKEN BREASTS WITH CREAMY DILL PAN SAUCE

Steps:

• Gather the ingredients.
• Sprinkle the chicken breasts with seasoned salt. If the chicken breasts are quite large, slice each one in half horizontally to make two cutlets. For faster and more uniform cooking, put each chicken breast or cutlet between two sheets of plastic wrap and gently pound with the smooth side of a meat tenderizer.
• In a large skillet over medium-high heat, melt the butter and olive oil.
• When the butter and oil are hot and sizzling, add the chicken breast halves or cutlets to the skillet. Cook for about 3 to 5 minutes on each side or until chicken is browned. Reduce the heat to low.
• Add the chicken broth to the skillet; cover and simmer 10 to 12 minutes or until chicken is cooked through.
• Remove the chicken breasts from skillet to a hot platter; tent them with foil to keep them warm.
• In a small bowl, combine cream or half-and-half, flour, and dill; whisk or blend with a fork until smooth.
• Add the flour mixture to the skillet; cook and stir until the mixture has thickened.
• Serve the creamy dill sauce over chicken breasts with rice, noodles, or potatoes and your favorite side vegetables.

CHICKEN AND DILL FRICASSEE WITH SOUR CREAM SHORTCAKES

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 425F. 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. Serves 6. Gourmet February 1990 Gastronomie sans Argent: Potpies and Savory Shortcakes Posted to MC-Recipe Digest V1 #978 by shade on Jan 2, 1998

CHICKEN FRICASSéE WITH CREAMY SWEET-AND-SOUR DILL SAUCE

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.

HEALTHY CREAMY LEMON DILL CHICKEN RECIPE

Steps:

• Use paper towels to thoroughly dry chicken pieces, ensuring all excess moisture is removed. Set aside.
• In a small bowl, combine kosher salt, garlic powder, onion powder, and black pepper to form seasoning mixture. Evenly sprinkle seasoning over both sides of each chicken breast, pressing in to adhere mixture.
• Heat olive oil in a large skillet over medium high heat. When oil is hot, add chicken, taking care not to overcrowd. Cover skillet, leaving about a quarter of pan uncovered, to allow steam to escape. Cook until chicken is browned on both sides and center is no longer pink, no more than 165F internal temp for thickest center portions (approx 3-4 min per side, depending on thickness and starting temp of your chicken) Transfer cooked chicken to separate plate and keep warm.
• In a bowl, gently whisk together the lemon dill sauce ingredients until well incorporated. Pour sauce into same skillet (now empty) and constantly stir over medium-high heat, uncovered, until reduced by half (about 5 min.) You should end up with about 1 cup of sauce.
• Pour sauce over chicken and serve with garnish, if desired.