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while this takes a little more prep than your typical chicken dish, i think the texture and flavor makes it well worth the effort. it got a thumbs up from the whole family, which is saying quite a bit!
Creamy Chicken with Dill Gravy
Author: Amy Gerber
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
A warm, comfort food loaded with flavor
Ingredients
- 6 boneless skinless Chicken breast
- 1 cup buttermilk
- 1 Tablespoon hot sauce
- 3 cups crumbs (butter cracker, Triscut, or panko)
- 4 ounces cheddar cheese
- ½ - ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 2 Tablespoons dried parsley
- Gravy:
- 5 Tablespoons butter
- 2 Tablespoons flour
- ¾ cup chicken broth
- ½ cup milk
- 1 teaspoon dill pickle juice
- 2 teaspoons dry parsley
- ¼ teaspoon dill
- 2 Tablespoons sour cream
- salt and pepper to taste
Instructions
- For the chicken, trim breast of any fat. Place in a large ziplock with buttermilk and hot sauce: marinade 4-8 hours.
- Meanwhile, make your breading. Place crumbs and cheese in a blender or food processor and pulse until well blended. Stir in seasonings and place in shallow bowl or plate.
- Grease a baking rack set over a large tray or a broiler rack/pan. Preheat oven to 350 degrees.
- Remove chicken breast from buttermilk marinade and firmly press (1 chicken breast at a time) into breading mixture, turning and pressing firmly on the other side so that the entire chicken breast is well coated and slightly flattened; place on prepared baking rack. Repeat with remaining chicken. Bake for 30-45 minutes, depending on thickness of your chicken breast. Remove from oven and serve with dill sauce.
- Sauce:
- In a small saucepan, melt butter over medium heat. Stir in flour until mixture begins to brown and smells slightly nutty. Whisk in chicken broth and milk; stir until mixture comes to a boil; remove from heat. Add seasonings and pickle juice; stir in sour cream. Serve warm with chicken
