Chicken Skagen with Pickled Red Onions

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 8 oz peeled and chopped cooked small shrimp
• 1/3 cup mayonnaise
• 2 tbsp sour cream
• 3 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1 small red onion
• 1/3 cup white vinegar
• 1 tbsp sugar
• 1 tsp total salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 1 tbsp olive oil
• for serving rye crispbread or boiled potatoes
• 1 tbsp snipped fresh chives

Instructions

1. 1Thinly slice the red onion into half-moons. In a small bowl, whisk the white vinegar, sugar, and salt until dissolved. Add the onion, toss well, and let pickle at room temperature for at least 20 minutes, stirring once.
2. 2Pat the chicken breasts dry and season both sides with salt and black pepper. Heat the butter and olive oil in a large skillet over medium heat until the butter foams.
3. 3Add the chicken and cook until golden brown on the first side, about 5 to 6 minutes. Flip and continue cooking until the internal temperature reaches 165°F and juices run clear, another 5 to 7 minutes. Transfer to a plate and tent loosely with foil.
4. 4While the chicken rests, make the Skagen topping: in a medium bowl combine the chopped cooked shrimp, mayonnaise, sour cream, most of the chopped dill, lemon juice, and a grind of black pepper. Stir gently until creamy and well mixed.
5. 5Taste the shrimp mixture and adjust with a little more lemon or dill if needed; it should taste bright, briny, and fresh.
6. 6Drain the pickled red onions well, squeezing lightly so they are tangy but not dripping.
7. 7Place each warm chicken breast on a plate. Spoon a generous mound of the shrimp Skagen mixture over the top of each piece.
8. 8Crown with a tangle of pickled red onions, a final sprinkle of dill and chives, and serve at once with rye crispbread or simple boiled new potatoes for a true Midsummer Nordic supper.