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Chicken breast in creamy dill sauce
Light chicken breast in fresh creamy dill sauce

Chicken Breast in Creamy Dill Sauce

Author: Flavelo
Recipes Main Courses
Tempering sour cream is a brilliant thickening technique. Sour cream adds tang and richness but is heat sensitive. We use flour as a stabilizer to coat the proteins and prevent curdling in the hot sauce. Fresh dill's anise flavor pairs perfectly with this tangy cream.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Deep skillet
  • Whisk
  • Knife

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Cut chicken into strips, season. Sauté chopped onion in oil, then add chicken and sear until white.

Tip: Don't overcook chicken breast; it dries out fast.
2 ✓

Add crushed garlic, pour in broth, cover and simmer until tender (approx 10 mins).

Tip: Poaching keeps meat juicy.
3 ✓

Make the thickener: whisk sour cream with flour. Temper it by adding a ladle of hot sauce to the cream mixture, then pour it all back into the pan.

Tip: Tempering prevents heat shock and curdling.
4 ✓

Simmer for a few minutes until thickened.

Tip: Flour taste disappears after boiling.
5 ✓

Remove from heat, stir in chopped dill and lemon juice.

Tip: Dill and lemon are heat sensitive; add them last.

Recipe FAQ

Why did the sauce curdle?
The sour cream separated from heat. Prevent this by tempering: mix hot sauce into cold cream before adding it back.
Sauce is too thin.
Simmer a few more minutes to let the flour fully expand and thicken.

Ingredients

  • 1 1/2 lbs Chicken Breast
  • 1 1/4 cups Sour Cream
  • 1 bunch Fresh Dill
  • 1 small Onion
  • 2 cloves Garlic
  • 1 tbsp All-Purpose Flour
  • 2 tbsp Oil
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 1 cup Chicken Broth
  • 1 tsp Lemon Juice