Fresh Tacos with Cilantro
30 minutes
|
4 servings
Savory Dill Chicken with Creamy Gravy
30 minutes
|
Yield:
4
This recipe creates tender and flavorful chicken breasts bathed in a light and delicious dill gravy. It's a simple yet elegant main course perfect for any weeknight meal.
Ingredients
- 4 boneless, skinless chicken breast halves (about 6 ounces each)
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup low-sodium chicken broth
- 1 tablespoon all-purpose flour
- 2 tablespoons chopped fresh Soli Organic Dill, divided
- 1 cup 2% milk
Directions
- Season the chicken: Pat the chicken breasts dry with paper towels. Season them evenly with garlic salt and black pepper on both sides.
- Brown the chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Create the gravy: In the same skillet, whisk in the chicken broth, scraping up any browned bits stuck to the bottom of the pan. Bring the broth to a simmer.
- Thicken the broth: In a small bowl, whisk together the flour and 1 tablespoon of the chopped fresh dill. Slowly whisk this mixture into the simmering broth, stirring constantly, until the gravy thickens slightly.
- Milk magic: Slowly whisk in the milk, continuing to simmer and stir until the gravy reaches a smooth and creamy consistency.
- Flavor boost: Stir in the remaining 1 tablespoon of fresh dill and season with additional salt and pepper to taste (optional).
- Return the chicken: Add the cooked chicken breasts back to the pan and spoon the dill gravy over them. Heat for an additional minute or two to warm the chicken through.
- Serve and enjoy: Plate the chicken breasts with the creamy dill gravy spooned on top. Serve with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Tips:
For a thicker gravy, add an additional tablespoon of flour mixed with a little water, whisking it in slowly until the desired consistency is achieved.
You can use chicken thighs instead of breasts for a richer flavor. Just adjust the cooking time based on the thickness of the thighs.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed to maintain the gravy’s consistency.
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