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. 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.