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Chicken with Dill Sauce    HT  MC  Polish  25mins

Serves 4     Hot   Poultry   Main Course   Gluten Wheat Free   Eggless Poland   Eastern Europe

50g/2oz Butter
1 Onion, finely chopped
4 boneless Chicken Breasts, skinned
Salt and White Pepper
60ml/2fl.oz. Sour Cream
1 level tbsp freshly chopped Dill


1. Heat the butter in a large frying pan, add the onion and sauté over medium heat for 5 minutes turning from time to time.

2. Meanwhile, pound the chicken breasts to 2cm/ ˝-inch thick and season on both sides with salt and pepper.

3. Push the onion to the edge of the pan, add chicken and sauté over a medium/high heat for about 5 minutes on each side until lightly browned and cooked through.

4. Remove the pan from the heat and transfer the chicken to a warmed serving platter.

5. Add the sour cream and dill to the juices in the pan, stirring well then pour the sauce over chicken and serve immediately.


More Chicken Recipes  |  General Preparation & Cooking Times   |  More Polish Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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