Chicken Breasts in Caper Cream Sauce
- Ready In:
- 2 boneless skinless chicken breast halves
- kosher salt
- fresh ground black pepper
- 1⁄2 cup all-purpose flour
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1⁄4 cup white wine
- 1 tablespoon minced fresh dill
- 1⁄2 lemon, zest of
- 1 lemon, juice of
- 1⁄2 cup light cream or 1/2 cup fat-free half-and-half
- 2 tablespoons capers, drained
- Pound chicken breasts between layers of heavy plastic wrap until even thickness, about 1/2" thick.
- Stir salt and pepper into flour. Dip both sides of chicken into flour, shaking off excess. (Discard any remaining flour.).
- Melt butter in a large skillet over medium-high heat. When foaming subsides, reduce to medium and add chicken. Cook until browned on both sides, 4-6 minutes per side. Transfer to plate and cover loosely with foil.
- Add garlic to butter and saute until fragrant, about 1 minute.
- Add wine and scrape up any browned bits from bottom of pan. Simmer 3-4 minutes. Add dill, lemon zest, lemon juice, cream and capers. Simmer until slightly thickened. Adjust salt and pepper in sauce if needed. Spoon over chicken and serve with rice or couscous.
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RECIPE SUBMITTED BY
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!