When I set out to make this recipe, my plan was to make it clean & a bit indulgent. Well, I happened to have some heavy whipping cream on hand from a dinner party (I had made fresh whipped cream), so I said, “What the heck, let’s just go ALL in”.
Here’s the thing, I can’t say that was a bad decision. It turned out super good.
That being said, if you want to make this a bit cleaner, you can sub out the cream for full fat coconut milk or coconut cream. When you test it out, let me know how it goes too!
Once last thing, the sauce is so yummy you probably want to make some gluten-free pasta or some brown rice to sop it up. Don’t let it go to waste!
2 pounds boneless skinless chicken breasts or chicken tenders
Salt & Pepper
2 Tablespoons Olive Oil
For the Dill Sauce:
1 Cup Bone Broth or Organic Chicken Stock
1 Cup Heavy Cream or Coconut Milk or Coconut Cream
1 1/2 lemon, zested & juiced
3 Tablespoons Fresh Dill, chopped
- Cut chicken into bite-size pieces & set aside.
- Season the chicken with salt & pepper, garlic & onion powder. I just sprinkled enough of the garlic & onion powder to give it a light dusting.
- Heat the oil & brown the chicken on all sides. Once brown, transfer it to a bowl & set it aside.
- Mix the bone broth/stock, cream, lemon & zest together in the pan, scraping the brown bits from the bottom. That’s where all the flavor lies.
- Cook the sauce down until it’s just barely thick. It should coat the back of a spoon.
- Add the chicken back to the pan & serve with pasta or rice.