Dr. Melissa Groelz- Lemon Dill Chicken Recipe
Recipe:
Cut two lemons and squeeze juice over chicken breast.
Zest one lemon over chicken
Chop 1 container fresh dill and sprinkle over chicken
Grind fresh salt and pepper over chicken.
Optional: add 2-4 Tbsp Walden Farms Caesar or Ranch dressing over chicken. ( not shown)
Cover and let marinate 30 min-6 hours.
Grill.
Coat asparagus heads in 2 tsp grape seed extract oil. Add any seasoning you desire. Examples: salt pepper, Italian herbs.
Grill asparagus in a grill pan or on cookie sheet under broiler in oven.
Chicken in a Lemon Dill Cream Sauce
If you have a dinner and want to serve something easy yet wholesome, you need to watch the video of this delicious chicken in a lemon dill cream sauce...its up both here & Facebook on If Nat Can Cook
This is a flavourful, delightful sauce. The chicken retains its moisture and doesnt dry out, the paprika and jalapenos give it a twist but the game changer is the Dill with the Lemon Cream.
Easily one of the most requested recipes since I put it up on Insta stories, you will thank me later!! I know it!!
Pls write on comments below and tell me what you think, maybe tag a friend. You can always DM for querries!
#ifnatcancook #ifnatcancooksocanyou #homecooking #easyrecipes #pakistanicook #FoodOfTheDay #foodappreciation #foodism #foodideas #yumyumyum #foodblog #instafood #instarecipes #bhfyp #chicken #lemon #dill #cream #sauce #pasta #fusionfood #italian #continetal #restaurantrecipe #ilovetocook #foodieforlife #FoodPics #FoodPics #imadethis #EEEEEATS
Music: Sunrise
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Creamy Dill Sauce Recipe - Super Easy! Annie's Kitchen
Hello and welcome back to another recipe!
I made a really simple and creamy dill sauce recipe which is perfect to eat with tender, juicy salmon!
It's also perfect on my next recipe so stay tuned for that! ;)
Recipe:
60g salted butter
30g plain flour
425ml whole milk (for a thicker sauce) 500ml if you prefer a less thick sauce
pinch of nutmeg
salt and pepper to taste
small handful fresh dill
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Chicken Salad with Lemon and Dill
This simple, healthy chicken salad recipe is made with breast meat from a cooked rotisserie chicken, fresh lemon and dill. Fast and easy, and perfect for all diets including low-carb, keto, Whole30, Paleo, gluten-free and of course, Weight Watchers.
PRINT:
Creamy Lemon Chicken Recipe | Dinner Under 20 Minutes
Creamy lemon chicken – pan seared chicken cooked in rich and creamy lemony sauce. The chicken is tender and sauce is flavourful. This chicken with lemon butter sauce is very easy and it takes less than 20 minutes to make it. The perfect midweek dinner for your friends and family.
Full printable recipe:
More recipes you might like:
Creamy Tuscan Chicken:
Bobotie - south African meat pie:
Shepherd's Pie:
Lasagna:
Tourtière (Meat Pie):
Chicken Pot Pie:
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Ingredients:
2 Chicken breasts or thighs
Salt to taste
Pepper to taste
2 tablespoons Olive oil
2 tablespoons (30g) Butter
3-4 Garlic cloves, crushed
3/4 cup (180ml) Chicken broth
3/4 cup (180ml) Heavy cream
2 tablespoons Lemon juice
1 tablespoon Lemon zest
1 tablespoon Parsley/coriander/dill, chopped
Directions:
1. Cut each chicken breast in half lengthwise. Season both sides of each chicken with salt and pepper.
2. In a large skillet heat olive oil over medium heat. Cook the chicken for 3-4 minutes on each side or until golden brown and cooked through. Remove from the pan and set aside.
3. Melt 2 tablespoons of butter, add crushed garlic and cook over low heat for 2 minutes. Add chicken broth, lemon juice and bring to a simmer. Add heavy cream, lemon zest, salt to taste and pepper to taste.
4. Return the chicken the skillet and cook until the sauce has thickened.
5. Turn the heat of and stir in chopped herbs.
6. Serve!
Skillet Lemon Dill Chicken Thighs
RECIPE:
Skillet Lemon Dill Chicken Thighs - A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life.
INGREDIENTS:
1 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
5 1/2 tablespoons all purpose flour, divided
1 tablespoon canola oil
1 tablespoon unsalted butter
1 cup chicken stock
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh dill
DIRECTIONS:
1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
2. Heat canola oil and butter in a medium skillet over medium heat.
3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
4. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
5. Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet.
6. Serve immediately.