Chicken in Polish Dill Sauce
Tender chicken breast simmered in a silky cream sauce with broth and fresh dill.
Ingredients
- chicken fillet600 g
- oil2 tbsp
- onion1 pcs
- garlic2 cloves
- chicken broth300 ml
- cream 30%200 ml
- wheat flour1 tbsp
- dill30 g
- salt1 to taste
- black pepper1 to taste
Instructions
Pat the chicken breast dry, cut into pieces about 2 cm thick, and season with salt and pepper to taste.
Heat the oil in a large skillet over medium-high heat, add the chicken, and sauté for 3–4 minutes, turning occasionally, until lightly golden. Transfer the meat to a plate.
In the same skillet, add the finely chopped onion and minced garlic, and cook for 2–3 minutes until the onion turns translucent.
Pour in the broth, return the chicken to the skillet, cover with a lid, and simmer over low heat for 10–12 minutes until the meat is fully cooked through.
Thoroughly whisk the cream with the flour until smooth. Pour the mixture into the skillet in a thin stream, stirring the sauce constantly.
Add the finely chopped dill and heat gently without letting it boil hard for 3–4 minutes, until the sauce thickens. Taste and add salt and black pepper as needed.
Serve the chicken hot, topped with the sauce.
More recipes
Bigos
A rich, thick stew of sauerkraut and fresh cabbage, pork, smoked sausage, dried mushrooms and prunes — a classic Polish dish that tastes even better the next day.
White Borscht
A traditional Polish Easter soup made with rye sourdough starter, white sausage, smoked bacon and horseradish — tangy, spicy, hearty and fragrant.
Gzik with Potatoes
Warm potatoes in their skins with cool creamy gzik, crisp radish, and fresh herbs — a simple Poznań classic.
Żurek
A hearty Polish soup made with sour rye starter, homemade white sausage and smoked bacon, finished with sour cream and fragrant marjoram, served hot with half an egg in the bowl.