Meatballs in a savory herbal cream sauce are a favorite food in Sweden, as part of annual midsummer celebrations. Take advantage of seasonal fresh herbs to flavor the creamy gravy-style sauce that complements tender chunks of chicken—a quicker take on making meatballs. Serve a bowlful as part of a buffet.
Melt butter and oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken and onion in butter-oil mixture about 8 minutes or until no longer pink in center and well browned. Cook to internal temp of 165°F. Remove from skillet.
Sprinkle flour and nutmeg over the drippings in the skillet, scraping up any browned bits. Cook and stir about 1 minute. Slowly pour in broth, whisking continuously; cook until mixture boils. Cook 3 minutes or until gravy thickens.
Reduce heat to low; whisk in sour cream and dill. Season with salt and pepper. Return chicken and onions to gravy. Serve sprinkled with chives.
• Serve with a bowl of lingonberry sauce, a traditional sweet-tart accompaniment to Swedish meatballs.
• Freshly grating whole nutmeg and grinding cardamom seeds in a mortar & pestle or spice grinder really boosts the delicate flavor of the spices.
• To serve as a main dish, spoon the saucy chicken over wide egg noodles or make a chewy pilaf with whole rye berries.