Chicken breasts with dill and sour cream

Recipe from: 6/26/1997 12:00:00 AM
Ingredients 7
Servings 4


  • 4
    deboned chicken breasts (fillets)
  • salt and freshly ground black pepper
  • few sprigs fresh dill
  • oil
  • 2
    cloves garlic, crushed,
  • 150
    white wine
  • 250
    sour cream


Season the chicken breasts with salt and pepper. Make three diagonal incisions across each chicken breast and insert a sprig of dill in each. Heat a little oil in a pan and brown the chicken breasts on both sides. Remove from the pan and gently stir-fry the garlic in the pan. Add the wine and boil rapidly for a few minutes until reduced by about a quarter. Add the sour cream and mix. Return the chicken to the pan and simmer until the sauce thickens slightly and the chicken is done. Serve with pasta. Serves 3-4.

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