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The ingredients needed to cook Pan-seared chicken with cilantro dill cream:
- Use chicken breast halves, boneless and skinless
- Provide kosher salt
- Prepare sugar
- Provide dried oregano
- Take sweet paprika
- You need cumin
- Prepare ground black pepper
- Get jalapeno pepper, halved
- Prepare garlic
- Prepare fresh cilantro
- Use fresh dill
- Prepare Juice of 1/2 lemon
- Provide sour cream
Instructions to make Pan-seared chicken with cilantro dill cream:
- Sandwich the chicken breasts between 2 sheets of parchment paper and pound them with a kitchen mallet or heavy pot until they're about 2 cm thick.
- Combine the salt, sugar, oregano, paprika, cumin and black pepper and sprinkle the mixture onto the chicken. Add a glug of extra virgin olive oil and rub the spices into the meat until thoroughly coated.
- Lay the chicken breasts into a large pan on medium-high heat and let fry for 6 minutes. Flip them over and fry 6 minutes on the other side.
- While you're waiting for the chicken, make the cilantro dill cream. Remove about half of the seeds from the jalapeno, then chop the pepper and throw it into a food processor. Add the remaining ingredients, plus a pinch of salt, and blitz until you have a slightly chunky sauce.
- Once cooked, remove the chicken breasts to a plate and let them rest for 5 minutes before carving. Serve topped with the herb cream.
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