This 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
- Melt 5 tbsp butter in large sauté pan.
- Add the celery, onion, garlic, and 1/2 tsp salt and cook until softened and fragrant, about 5-7 minutes.
- Meanwhile, mix the tomatoes with the stock, and dill in a small bowl.
- Pour over the celery mixture and continue to cook over medium heat.
- Simmer 8-10 minutes, or until liquid has reduced mixture to a thick sauce.
- Transfer tomato sauce to the blender and puree with the heavy cream and sour cream.
- Melt remaining 1 tbsp butter in the same pan over medium heat.
- Add the chicken to the pan and sprinkle with the remaining 1/2 tsp salt, ground mustard, and pepper to taste.
- Cook chicken for 5 minutes, flip to the other side and then add the tomato sauce.
- Simmer chicken in the sauce for another 10-12 minutes or until chicken is cooked through and the sauce has further thickened
- Serve chicken in sauce with dill garnish
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: http://amzn.to/2jkC4oy