Quick Weeknights · Polish
Kurczak w Sosie Koperkowym
I simmer tender chicken breasts in a sauce defined by fresh dill and rich cream.
Why This Works
The creamy sauce acts as a blank canvas for the punchy, grassy flavor of fresh dill.
The Upgrade
Add a dash of white vinegar to the sauce to balance the creaminess with acid.
Chef's Secret
Michelin TechniqueEnsure the dill is added at the very end to keep its color vibrant and flavor fresh.
Ingredients
Total time including resting: 35 min
Directions
Season chicken slices with salt and pepper; sear in a skillet with half the butter until golden and cooked through.
7 minRemove chicken; add remaining butter and sauté the onion until translucent.
3 minStir in flour and cook for one minute to create a base.
1 minGradually whisk in the broth, followed by the heavy cream, until the sauce thickens into a velvet texture.
5 minAdd the chopped fresh dill and stir well.
1 minReturn the chicken to the pan to coat thoroughly in the sauce.
2 minServe immediately over mashed potatoes or cooked noodles.
1 minWine Pairing
Chardonnay
White Wine
The BottleLouis Jadot Chassagne-Montrachet
A refined, buttery Chardonnay echoes the richness of the cream sauce. A touch of acidity ensures the finish remains clean despite the decadent texture of the dish.
Nutrition per Serving
380
calories
35g
protein
8g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Buttered Buckwheat (Kasza)
Serve nutty, cooked buckwheat to provide a rustic, earthy texture that anchors the creamy chicken sauce.
Ingredients
Directions
Rinse buckwheat under cold water until it runs clear.
Bring 2 cups of water and salt to a boil in a medium saucepan.
Add buckwheat, reduce heat to low, cover, and simmer for 12-15 minutes until tender.
Remove from heat and let sit covered for 5 minutes.
Fluff with a fork and fold in the unsalted butter until melted and well combined.
Side Dish
Quick Carrot Ribbon Salad
Toss raw carrot ribbons with lemon and oil for a crisp, colorful, and refreshing vegetable side.
Ingredients
Directions
Use a vegetable peeler to shave carrots into long, thin ribbons.
Place ribbons in an ice water bath for 5 minutes to ensure maximum crispness.
Drain thoroughly and pat dry with a clean kitchen towel.
In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
Toss the carrots lightly with the vinaigrette immediately before serving.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.
Tastes like something you'd pay 30 dollars for at a restaurant.