Chicken with Sour Cream-Dill Sauce
Sour cream and dill make perfect partners in this easy pan sauce for boneless chicken. The dish is quick to prepare, makes a good choice when you're short on time and pairs well with a variety of side dishes. See the recipe notes for a few suggestions.
- 12 chicken tenderloins (about 1-1/4 lbs)
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup chicken broth
- 3 tablespoons sour cream
- 1 teaspoon white wine vinegar
- 2 tablespoons fresh dill, chopped
Combine the flour, salt and pepper in a shallow dish, then dredge the tenderloins and shake off any excess flour.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken tenders and cook until light golden in color, 2 to 3 minutes per side. Remove from the skillet and set aside.
Add the onion to the skillet (it may be necessary to add a bit more oil) and cook until soft and translucent, 2 to 3 minutes. Deglaze the pan with the chicken broth, scraping up any of the browned bits for flavor.
Whisk in the sour cream and white wine vinegar, stirring until smooth. Add the dill and return the chicken to the pan for 1 to 2 minutes, turning the pieces several times to coat with the sauce. Transfer to a serving plate and spoon the sauce on top.
Makes 4 servings
Serve alongside buttered egg noodles and oven-roasted tomatoes or mashed potatoes and roasted zucchini.