Summer Dill Chicken
July 1, 2022 • 0 comments
We have been eating Summer Dill ever since we first found this recipe in a Cuban Cook book. I don't know if this is really Cuban but it is a great mean. We serve it with Rice and Black beans.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (2.5 lbs) Boneless Chicken Breasts
- (1/2 cup) All-purpose flour
- (3 Tbsp) Lard - 1 quart
- (6 Tbsp) Butter
- (4 Tbsp) All-purpose flour
- (1 1/2 tsp) Salt
- (1/4 tsp) White Pepper
- (1 Tbsp) Badia complete seasoning
- (1/2 cup) Brandy
- (4 tsp) Lemon juice
- (3 cups) Chicken Stock - 1 quart
- (2 cups) Sour Cream
- (2 cans) Artichoke Halves
- (2-3 sprigs, chopped) Fresh dill
- (1 Tbsp) Chives
Directions
- Dredge chicken in 1/2 cup flour.
- In a large oven proof skillet with a lid, brown chicken in lard over medium heat until browned on all sides. Remove chicken from pan and cover with foil.
- Preheat oven to 350 degrees.
- Turn burner to low, melt butter and whisk in 4 Tbsp of flour with salt, white pepper and complete seasoning until smooth.
- Gradually stir in brandy, lemon juice, and chicken stock. Cook, stirring occasionally until thick and smooth. Whisk in sour cream.
- Add chicken to pan and cover with sauce.
- Place lid on pan and move to oven. Bake for 45 minutes.
- Drain artichokes and add to pan. Cover and bake another 20 minutes.
- Garnish with dill and chives.
