Creamy Wild Dill Chicken Breast topped with Bruschetta
6 Chicken Breasts
4 Tbsp Wild Dill Olive Oil
1 Cup Sour Cream
2 Tbsp Dijon Mustard
1 tsp Chicken Base
2 Tbsp Water
2 Tbsp Fresh Dill-chopped
¾ Cup of Sable & Rosenfeld Olive Bruschetta
¼ tsp Applewood Pepper
¼ tsp Bourbon Smoked Garlic Salt
Heat skillet to medium. Add Wild Dill Olive Oilto pan and heat. Next add chicken and season with Applewood Pepper and Bourbon Smoked Sea Salt.Brown on both sides and cook all the way through. Put on separate plate, cover, and set aside to rest.
Add to skillet: sour cream, chicken base, Dijon mustard, and water. Season with Applewood Pepper and Bourbon Smoked Sea Salt and 1 Tbsp fresh dill. Whisk mixture until a smooth consistency.
Return chicken to pan and coat with sauce on both sides.
Place chicken on platter. Pour remaining sauce over and garnish with fresh dill. Finally, top with ¾ Cup of Sable & Rosenfeld Olive Bruschetta and serve.