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Tomato Dill Chicken — Primal Provisions Pick of the Week

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TomatoDillChickenThis is a deliciously saucy recipe. We often set some aside to thin with broth to serve as a soup at a later meal or we use it as a snack dip for veggies. In this case, we’ll serve it with our goat cheese cauliflower mash, which is a perfect way to sop up the extra sauce.


  • 6 tbsp butter
  • 2 stalks celery, chopped
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp kosher salt, divided
  • 1 c. canned crushed tomatoes
  • 1 c. chicken stock
  • 1/3 c. packed fresh dill, pulled from thick stems
  • 1 c. heavy cream
  • 1/2 c. sour cream
  • 6 boneless, skinless chicken breasts (not thin-sliced), cubed
  • 1 tsp ground mustard
  • pepper to taste


  1. Melt 5 tbsp butter in large sauté pan.
  2. Add the celery, onion, garlic, and 1/2 tsp salt and cook until softened and fragrant, about 5-7 minutes.
  3. Meanwhile, mix the tomatoes with the stock, and dill in a small bowl.
  4. Pour over the celery mixture and continue to cook over medium heat.
  5. Simmer 8-10 minutes, or until liquid has reduced mixture to a thick sauce.
  6. Transfer tomato sauce to the blender and puree with the heavy cream and sour cream.
  7. Melt remaining 1 tbsp butter in the same pan over medium heat.
  8. Add the chicken to the pan and sprinkle with the remaining 1/2 tsp salt, ground mustard, and pepper to taste.
  9. Cook chicken for 5 minutes, flip to the other side and then add the tomato sauce.
  10. Simmer chicken in the sauce for another 10-12 minutes or until chicken is cooked through and the sauce has further thickened
  11. Serve chicken in sauce with dill garnish

Serves 4

Carbs: 3.2g per serving


  • If you have extra crushed tomatoes, they freeze well.
  • We recommend using a splatter screen in this recipe when you cook the chicken in the sauce. One like this:
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