Chicken With Dill Sauce
Tender chicken cutlets are topped with a rich dill-infused sauce made from heavy cream, butter, and dry vermouth. This elegant dish offers fresh herbal flavors complemented by a creamy sauce, perfect for a sophisticated dinner that highlights the bright, aromatic notes of dill.
Ingredients
Instructions
- Preheat oven to 350°F.
- Halve the chicken cutlets and pound them to 1/4-inch thickness.
- Dredge the chicken in seasoned flour mixed with 1 tablespoon dill weed, salt, and pepper.
- Heat a 10-inch skillet over medium heat and add 2 tablespoons of butter.
- Sauté the chicken until golden on both sides, then remove and place in an ovenproof pan, covering with foil.
- Bake for approximately 15 minutes until cooked through.
- In the same skillet, add remaining butter and diced onion, sauté until translucent.
- Pour in dry vermouth and cook for 1-2 minutes.
- Add heavy cream and remaining dill weed, simmer until sauce thickens slightly.
- Serve the chicken with the dill sauce spooned over.
Tips & Substitutions
For a lighter version, consider using half-and-half instead of heavy cream. If you don't have dry vermouth, white wine or chicken broth can be good substitutes. To enhance the dish, add a squeeze of lemon juice to the sauce before serving. This Chicken With Dill Sauce pairs beautifully with Creamy Scalloped Potatoes for a delightful meal.
Serving Suggestions
Serve the chicken hot, drizzled with the dill sauce, alongside steamed vegetables or a fresh salad for a complete meal. This dish is also excellent with a side of Cheesy Broccoli & Rice, which complements the flavors perfectly. Garnish with fresh dill for an added touch.
Storage & Reheating
Store any leftover chicken and dill sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a skillet over low heat, adding a splash of cream to the sauce to restore its texture. Avoid microwaving to retain the chicken's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Dill Sauce contains roughly 223 calories, with 4g protein, 22g carbohydrates, and 14g fat. It is an excellent source of vitamin C (48% of the Daily Value), vitamin A (32% of the Daily Value), and iron (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken cutlets for this recipe?
Yes, you can use frozen chicken cutlets, but be sure to thaw them completely before pounding and cooking. This ensures even cooking and better texture. If using frozen, consider increasing the baking time slightly to ensure they are cooked through.
What can I substitute for dill weed if I don't have any?
If you don’t have dill weed, fresh parsley or tarragon can work as substitutes, although they will change the flavor profile. Alternatively, you can omit it entirely and use a squeeze of lemon juice for brightness instead.
How can I make the sauce thicker without cornstarch?
To thicken the sauce without cornstarch, let it simmer longer to reduce and concentrate the flavors. You can also add a little grated Parmesan cheese, which will melt and help thicken the sauce while adding richness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).