Chicken with Dill Sauce
I like to pair this with oven roasted garlic red potatoes and a lemon pepper steamed broccoli. This dish is very fresh and tasty
I like to pair this with oven roasted garlic red potatoes and a lemon pepper steamed broccoli. This dish is very fresh and tasty
- Carbohydrate 9.82372302745637 g
- Cholesterol 168.380000026629 mg
- Fat 34.6772962750487 g
- Fiber 0.120863542537446 g
- Protein 111.085493333847 g
- Saturated Fat 5.43585003505504 g
- Serving Size 1 1 Serving (340g)
- Sodium 1018.53110477402 mg
- Sugar 9.70285948491892 g
- Trans Fat 26.9226505212294 g
- Calories 591 calories
Step-by-step
- In a bowl take the Mayonnaise, whole grain mustard, lemon juice, tabasco, and the fresh dill and mix together.
- Taste it when complete and add more Mayonnaise or Mustard as needed.
- I normally add the dill in steps so it doesn't become too overwhelming.
- When it has reached your desired flavor put in the refridgerator until the chicken is finished.
- Put on the side or drizzle on top of the chicken.
- Preheat oven to 375
- Season the chicken breasts with Italian seasoning, garlic powder, goya adobo, salt and pepper.
- In a oven safe skillet Sear the outside of the chicken breasts until the desired color is achieved.
- Put pan in the oven to cook until done. about 20-25 minutes.
Searing chicken breasts in an oven-safe skillet before transferring the pan to a 375 degree oven requires strict visual monitoring to prevent the exterior spices from burning before the internal temperature reaches 165 degrees Fahrenheit. Many cooks rush this phase and end up with dry meat because protein fibers seize up rapidly when exposed to excessive heat without enough fat lubrication. Olive oil creates a thermal bridge between the skillet surface and the chicken, facilitating even browning while protecting the garlic powder and adobo seasoning from scorching prematurely.
Chemistry dictates the success of the cold dill sauce, since mayonnaise acts as an oil-in-water emulsion that must balance the sharp acetic acid of lemon juice and the pungent sinigrin compounds found in stone ground mustard. Whisking fresh dill into this emulsion gradually prevents the herb's volatile aromatic compounds from overwhelming the palate, keeping the lipid network stable and preventing separation during the chilling phase. If the mustard flavor tastes too sharp initially, fold in an extra tablespoon of mayonnaise to buffer the acidity and round out the emulsion.
Store leftover sauce in an airtight container in the refrigerator for up to three days, but avoid freezing the condiment because the mayonnaise emulsion will break and separate upon thawing. Reheat the chicken gently in a low oven rather than a microwave to preserve the moisture retained during the initial 20 to 25 minute bake.
