Wednesday, 21 March 2012

Chicken with Buttermilk and Dill Sauce

Soak 2 boneless skinless chicken breasts in the juice of 2 limes and 1 oz of chopped dill for at least 2 hours. Fry the chicken breasts in 2 oz. Olive Oil till browned on both sides then bake in oven at 350 for approx. 15 minutes or till cooked through.

Cream Sauce


3 oz butter
2 oz. dill
4 oz buttermilk
2 cups of chicken stock
2 oz. 35% cream
2 oz. flour
2 garlic cloves crushed
Salt and crushed peppercorn

This makes enough sauce for 8 – 10 breasts, since there are only two of us we have lots of sauce left over for other things. The leftover sauce can be used with pork chops or veal. We also had orzo with this dinner and fried red pepper and pineapple. It tasted great with this sauce.

Melt the butter with garlic and the flour, the consistency should be pasty. Add the stock, milk and cream slowly stirring constantly. Still stirring bring to a boil and cook for a minute, turn down to simmer stirring occasionally for about 12 minutes. Add salt and crushed peppercorn to taste.

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