Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 400 grams of chicken breast fillets and season them thoroughly on both sides with 2 tablespoons of sumac, 2 tablespoons of chopped fresh dill, 1 teaspoon of garlic powder, 1 teaspoon of sweet paprika, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, then carefully place the seasoned chicken fillets into the hot pan, searing for 5 minutes on each side until golden brown and cooked through.

3. 3

   Remove the cooked chicken from the skillet and set aside, keeping warm, then add the remaining 1 tablespoon of olive oil to the same pan.

4. 4

   Add 1 medium thinly sliced red onion and 1 medium julienned bell pepper to the skillet, sautéing for 5-7 minutes until softened.

5. 5

   Pour 0.5 cup (120 ml) of chicken broth into the pan, scraping any browned bits from the bottom, and bring to a gentle simmer, allowing the liquid to reduce slightly.

6. 6

   Stir in 0.25 cup (60 ml) of sour cream into the pan sauce until well combined and heated through, ensuring it does not boil to prevent curdling.

7. 7

   Return the pan-seared sumac chicken fillets to the skillet, spooning the vegetable and sour cream sauce over them to coat.