Chicken Breasts in a Caper Cream Sauce Recipe
A delicious chicken recipe that is perfect for mid-week dining yet elegant enough to serve for company.
Ingredients
- 3 boneless, skinless chicken breast halves
- 1 teaspoon lemon pepper, or to taste
- 1 teaspoon coarse sea salt, or to taste
- 1 teaspoon dried dill weed, or to taste
- 2 teaspoons garlic powder
- 4 tablespoons butter
- 3/4 cup whipping cream
- 4 tablespoons capers, drained and rinsed
Directions
- Split chicken breast lengthwise to create 6 thin breasts. Lay breasts close together on the cutting board.
- In a small bowl, combine the seasonings. Sprinkle chicken breasts on both sides with garlic mixture. With the palm of your hand, press the seasoning mixture into the meat.
- 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 5-8 minutes. For even browning, rotate chicken as well as turning as it becomes a beautiful golden-brown. Reduce heat to medium-low, and continue to cook, turning and rotating until breasts are cooked through, about 5 to 7 minutes longer. Remove chicken to a warm serving platter, cover with foil and hold in a warm oven.
- To the now empty skillet, add cream and increase heat to medium-high. Using a flat wooden spoon continuously stir cream, scraping up any browned bits in the bottom of the skillet. Continue to cook until the cream is reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers.
- Remove chicken from oven, uncover and pour cream sauce from the pan over breasts. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 119 | 79% |
| Total Fat 13.59g | 17% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 0.01g | |
| Cholesterol 54mg | 18% |
| Sodium 633mg | 26% |
| Potassium 95mg | 3% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.27g | 0% |
| Protein 6.08g | 10% |
