Dill Cream Sauce

I made this dill cream sauce to use with sauteed chicken breasts.  It would also be delicious with meatballs (sort of like Swedish Meatballs) or over pasta or fish.

 

English: A roux-based sauce with chicken stock...

English: A roux-based sauce with chicken stock, white wine and cream. Svenska: En roux-baserad sås med hönsbuljong, vitt vin och grädde. (Photo credit: Wikipedia)

2 T. butter

 

3/4 c. chicken broth

 

1 T. lemon juice

 

1 c. whipping cream, coffee cream, or half and half

 

1 T. dillweed

 

salt and pepper

 

Melt butter in pan.  Add broth and lemon juice and cook for a minute. Add cream and dill and cook for 5 minutes until heated through. Season with salt and pepper.

 

If using anything other than whipping cream for the cream, you may need to thicken it with a bit of flour or cornstarch dissolved in water.

 

This made enough sauce to cover four small chicken breasts.

 

 

 

Posted on February 21, 2013, in sauces and tagged . Bookmark the permalink. 1 Comment.

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