Chicken Breasts in Caper Cream Sauce831 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'” - by MOMMYTO2BOYS
Original recipe yields 4 servings
- Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
- Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Amount Per Serving (4 total)
- 313 cal
- 21.2 g
- 1.8 g
- < 1%
Based on a 2,000 calorie diet
Reviews (831)Rate This Recipe
"Made this for the first time tonight and it was fabulous! I followed others' advice and doubled the cream sauce. I am glad I did that because we had exactly the right amount of sauce. I would high..." See morely recommend trying this WITHOUT putting any flour/cornstarch in the sauce because it was perfect without it. I usually like to try a recipe exactly as written the first time and then make adjustments (if needed) the next time. However, without changing any of the ingredients I did them a little differently. I marinated the chicken breasts in lemon juice for about 15 minutes and then seasoned them with ground pepper, sea salt, and fresh baby dill. I diced one clove of garlic and added it to the butter that the chicken cooked in. That was the only variation from the recipe that I made. My husband, daughter and son-in-law raved about this one and instructed me to give it a top rating. I will definitely make this many times again, it would be perfect for company. I served it with steamed broccoli and lightly buttered penne pasta with fresh grated parmesan."
"Four stars as written, as I believe that with just cream the sauce would lack dimension and would be rather flat. I embellished upon the recipe which made this dish a solid five star recipe. The chi..." See morecken, which I seasoned only with salt and freshly ground pepper, developed a much more appealing look and color dredged in flour before sauteeing. Once I turned it over I covered it just briefly to make sure it was cooked through. After removing the chicken to set aside, I deglazed the pan with about 1/4 c. of white wine, then added the cream, a good squeeze of lemon (didn't use the lemon pepper at all), and now the dill. I used only two chicken breasts but kept the sauce measurements the same (essentially doubled the sauce), and it was just the right amount. If prepared with the amount of sauce as the recipe directs it would be pretty skimpy! The chicken was moist, tender and flavorful, with a rich, creamy lemon/caper/wine/dill sauce that made an already good chicken something extraordinarily delicious. I served this with cappellini pasta and "Spaghetti Squash Saute," also from this site. This was an outrageously delicious dish, a definite "make again." This cooking method and the sauce, by the way, would also be wonderful with salmon or other types of fish as well!"
"WOW!!! This had such fantastic flavor! I did make some changes to the recipe. I used chicken tenders instead of breast halves. I didn't have any lemon pepper so I used McCormick's Key West Spice Blend..." See more (lemon zest, basil and thyme) and added black pepper in it's place. I also deglazed the pan with a couple splashes of white wine before I sauted some garlic and added the fat free half and half, as suggested by others. It was outstanding! I have also substituted Tilapia for the chicken - YUM!"
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