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2 Portions
Meat & Poultry Entrees / Pan Sauces
Dredge 2 boneless, skinless chicken breasts lightly in 2 Tbsp. all-purpose flour, shaking off excess. Heat 1 Tbsp. olive oil in a heavy sauté pan over medium-high heat. Add 1 Tbsp. chopped shallots and sauté for 30 seconds, then add flour-dredged chicken breasts and sear until golden brown on both sides.
Once the chicken is nearly cooked through on the second side, pour 4 oz. heavy cream directly into the pan. Bring to a rapid simmer and reduce cream by approximately one-third.
Stir in 4 oz. prepared RC Dill Sauce Mix, ½ tsp. grated lemon zest, 1–2 tsp. Dijon mustard, ½ tsp. RC Hearty Foundations® Smart Sodium 400® Chicken Base, 1 tsp. chopped parsley, and 2 tsp. chopped fresh dill. Shake the pan vigorously to release caramelized fond drippings from the pan bottom into the cream sauce.
Simmer gently for 2 to 3 minutes until chicken reaches 165°F internal temperature and sauce coats the back of a spoon. Season to taste with ground white pepper. Plate seared chicken breasts, ladle velvety lemon dill cream sauce over top, and serve immediately alongside buttered egg noodles, rice pilaf, or steamed asparagus.
Smart Sodium 400® Balance: Incorporating RC Hearty Foundations® Smart Sodium 400® Chicken Base delivers rich, slow-roasted poultry flavor with up to 60% less sodium than traditional bases, making this cream pan sauce ideal for healthcare and wellness-focused dining.
Velvety Pan Reduction Technique: Reducing heavy cream before adding RC Dill Sauce Mix prevents sauce curdling from lemon acidity while locking in natural pan drippings.
White Pepper Aesthetic: Ground white pepper is specified to preserve the clean, creamy ivory appearance of the sauce without dark specks.
