Chicken with dill and mushroom butter cream sauceServes 2  I was actually going to make this with tarragon instead of dill as tarragon fares better with chicken. Dill goes great with salmon, for one. But the result turned out delicious, so I thought I’d share. :) Ingredients 2 tbsp olive oil 300g chicken breast/thigh fillets, cubed (for presentation purposes you can go ahead and use the whole fillet, I just prefer to cook my chicken faster!) 1/2 yellow onion 2 garlic cloves handful of dill leaves, chopped finely 3-4 brown mushrooms 3 tbsp butter (adjust according to preference) 1/2 mug light cream salt and pepper to taste Steps Heat oil in a medium frying pan, toss in onion and garlic to fry until fragrant over medium heat. Toss in mushrooms and chicken, continue frying until chicken is somewhat cooked (if cut up, look for how it gets progressively less pink. If not, 6 minutes should about cinch it on medium heat). Stir in butter, dill. Leave for about 3 minutes, then stir cream in. Season with salt and pepper to taste, and wait, tossing chicken and mushrooms etc around in sauce occasionally until cooked. Serve with extra dill on top.

Chicken with dill and mushroom butter cream sauce
Serves 2 

I was actually going to make this with tarragon instead of dill as tarragon fares better with chicken. Dill goes great with salmon, for one. But the result turned out delicious, so I thought I’d share. :)

Ingredients

  • 2 tbsp olive oil
  • 300g chicken breast/thigh fillets, cubed (for presentation purposes you can go ahead and use the whole fillet, I just prefer to cook my chicken faster!)
  • 1/2 yellow onion
  • 2 garlic cloves
  • handful of dill leaves, chopped finely
  • 3-4 brown mushrooms
  • 3 tbsp butter (adjust according to preference)
  • 1/2 mug light cream
  • salt and pepper to taste

Steps

  1. Heat oil in a medium frying pan, toss in onion and garlic to fry until fragrant over medium heat.
  2. Toss in mushrooms and chicken, continue frying until chicken is somewhat cooked (if cut up, look for how it gets progressively less pink. If not, 6 minutes should about cinch it on medium heat).
  3. Stir in butter, dill. Leave for about 3 minutes, then stir cream in.
  4. Season with salt and pepper to taste, and wait, tossing chicken and mushrooms etc around in sauce occasionally until cooked.
  5. Serve with extra dill on top.
Chicken with dill and mushroom butter cream sauceServes 2  I was actually going to make this with tarragon instead of dill as tarragon fares better with chicken. Dill goes great with salmon, for one. But the result turned out delicious, so I thought I’d share. :) Ingredients 2 tbsp olive oil 300g chicken breast/thigh fillets, cubed (for presentation purposes you can go ahead and use the whole fillet, I just prefer to cook my chicken faster!) 1/2 yellow onion 2 garlic cloves handful of dill leaves, chopped finely 3-4 brown mushrooms 3 tbsp butter (adjust according to preference) 1/2 mug light cream salt and pepper to taste Steps Heat oil in a medium frying pan, toss in onion and garlic to fry until fragrant over medium heat. Toss in mushrooms and chicken, continue frying until chicken is somewhat cooked (if cut up, look for how it gets progressively less pink. If not, 6 minutes should about cinch it on medium heat). Stir in butter, dill. Leave for about 3 minutes, then stir cream in. Season with salt and pepper to taste, and wait, tossing chicken and mushrooms etc around in sauce occasionally until cooked. Serve with extra dill on top.

Chicken with dill and mushroom butter cream sauce
Serves 2 

I was actually going to make this with tarragon instead of dill as tarragon fares better with chicken. Dill goes great with salmon, for one. But the result turned out delicious, so I thought I’d share. :)

Ingredients

  • 2 tbsp olive oil
  • 300g chicken breast/thigh fillets, cubed (for presentation purposes you can go ahead and use the whole fillet, I just prefer to cook my chicken faster!)
  • 1/2 yellow onion
  • 2 garlic cloves
  • handful of dill leaves, chopped finely
  • 3-4 brown mushrooms
  • 3 tbsp butter (adjust according to preference)
  • 1/2 mug light cream
  • salt and pepper to taste

Steps

  1. Heat oil in a medium frying pan, toss in onion and garlic to fry until fragrant over medium heat.
  2. Toss in mushrooms and chicken, continue frying until chicken is somewhat cooked (if cut up, look for how it gets progressively less pink. If not, 6 minutes should about cinch it on medium heat).
  3. Stir in butter, dill. Leave for about 3 minutes, then stir cream in.
  4. Season with salt and pepper to taste, and wait, tossing chicken and mushrooms etc around in sauce occasionally until cooked.
  5. Serve with extra dill on top.

Posted 1 year ago & Filed under Recipe, Kimm's Culinary Experiments, Food, 1 note View high resolution

Notes:

  1. kimmskitchen posted this

About:

Hello! I'm Kimm, a twenty-something Malaysian-born design student currently studying and residing in Melbourne, and this is my cooking blog where I post photographs of my latest culinary experiments and delicious recipes I've compiled. I'm a shop assistant by morning, student by afternoon, enthusiastic cook by evening and a permanent Tumblr resident by night. Nice to meet you! Do have fun sifting through my posts, whether you're just looking for something to cook tonight, something mouthwatering to look at in the wee hours of the morning or just passing through. Cheers!

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