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Chicken with dill sauce

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Ingredients/Components

chicken cutlets - 2 item
dill weed - 3 Tbsp
seasoned flour - 1/3 c
heavy cream - 1 c
unsalted butter - 4 Tbsp
dry vermouth - 1/4 c
finely diced onion - 1/8 c
white wine Worcestershire sauce - 1/4 c

How to make chicken with dill sauce:

Preheat oven to 350°. Halve cutlets and pound to 1/4-inch thick. Dredge in flour seasoned with 1 tablespoon dill weed and salt and pepper to taste. Heat a 10-inch skillet and add 2 tablespoons butter. Saute chicken until golden on both sides. Remove chicken to an ovenproof pan and cover with foil. Bake for approximately 15 minutes.

Saute onion for 5 minutes. Deglaze pan with 1/4 cup white wine Worcestershire sauce, reducing by half and scraping up the bits from the bottom of the pan. Add heavy cream and reduce to desired consistency. Add remaining butter in small pieces until melted. Place chicken on a plate and ladle sauce down the center of each cutlet.

Benson recommends serving the dish with potatoes and steamed asparagus with lemon butter. The Sunday Times

Recipe categories: Condiments, etc., Chicken, Chicken breast.

Rating:

Average rating: 4, total votes: 6

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