Swedish-Style Chicken with Creamy Dill Gravy
30 minutes
Serves: 12
Meatballs in a savory herbal cream sauce are a favorite food in Sweden, as part of annual midsummer celebrations. Take advantage of seasonal fresh herbs to flavor the creamy gravy-style sauce that complements tender chunks of chicken—a quicker take on making meatballs. Serve a bowlful as part of a buffet.
Ingredients
- CHICKEN
- 2 tablespoons butter
- 2 tablespoons canola oil
- 4 large (28 ounces) Just Bare Skinless Chicken Breasts, cut into 1-inch chunks
- Coarse salt and freshly ground pepper to taste
- 2/3 cup finely chopped onion
- GRAVY
- 1/4 cup all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cardamom
- 3 cups low-sodium beef broth
- 1-1/2 cups dairy sour cream
- 2 tablespoons chopped fresh dill
- Buttered egg noodles or a rye berry pilaf, as desired
- Chopped fresh chives as desired
Instructions
- Melt butter and oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken and onion in butter-oil mixture about 8 minutes or until no longer pink in center and well browned. Cook to internal temp of 165°F. Remove from skillet.
- Sprinkle flour and nutmeg over the drippings in the skillet, scraping up any browned bits. Cook and stir about 1 minute. Slowly pour in broth, whisking continuously; cook until mixture boils. Cook 3 minutes or until gravy thickens.
- Reduce heat to low; whisk in sour cream and dill. Season with salt and pepper. Return chicken and onions to gravy. Serve sprinkled with chives.