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CHICKEN BREASTS IN CAPER CREAM SAUCE

4.6
(2,115)
1,613 Reviews
239 Photos

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.'

Recipe by MOMMYTO2BOYS
Updated on May 22, 2020
Tested by
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Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts




INGREDIENTS

 * 4 boneless, skinless chicken breast halves

 * 1 teaspoon lemon pepper

 * 1 teaspoon salt

 * 1 teaspoon dried dill weed

 * 1 teaspoon garlic powder

 * 3 tablespoons butter

 * ½ cup whipping cream

 * 2 tablespoons capers, drained and rinsed


DIRECTIONS

    

 1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic
    powder.
    
    

 2. 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.
    
    

 3. 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.
    
    
    

I Made It
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NUTRITION FACTS (PER SERVING)

313 Calories 21g Fat 2g Carbs 28g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 4 Calories 313 % Daily Value * Total Fat 21g
27% Saturated Fat 13g 64% Cholesterol 132mg 44% Sodium 974mg 42% Total
Carbohydrate 2g 1% Dietary Fiber 0g 1% Total Sugars 0g Protein 28g Vitamin C 2mg
10% Calcium 43mg 3% Iron 1mg 6% Potassium 345mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights
Reserved


REVIEWS (1,613)

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What do you think of this recipe? Share your experience to help others.

Add Rating & Review
4.6 out of 5
2115 Ratings
1

9
2

31
3

105
4

436
5

1534
Most helpful positive review
naples34102

10/27/2009
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 chicken, 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!
Read More
Helpful (1,477)
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Allrecipes Member

12/20/2023
Excellent recipe. I did make a few, infinitesimally small changes: I dredged the
chicken cutlets in flour before I browned them, and that was enough to thicken
the sauce. Two, I am allergic to dill (and anise, and fennel, unfortunately), so
I had to leave that out. I made up the flavor deficit by adding Montreal Chicken
flavoring to the flour dredge with the salt and pepper. I served it with roasted
baby potatoes and brown sugar cinnamon glazed carrots. It was truly excellent.
Thanks for the recipe!!
Read More
Helpful (0)
onthelistbaby

11/30/2023
Cooking the cream on high heat instantly boils it and turns it clear. I used
just cream - organic whipping cream - with no thickeners or stabilizers. Is that
the problem? I’m assuming high heat for the sauces isn’t accurate, though no one
else seems to have mentioned it.
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Helpful (0)
brykate

11/19/2023
It's pretty good and family liked it. Double the sauce amount, sour cream works
fine also. Do NOT add cream component to high temp pan, it will curdle. Just med
is fine and still deglazes pan.
Read More
Helpful (1)
deltaraw

11/16/2023
I had to make some minor changes to account for what was on hand but the result
was excellent. I will definitely make it again.
Read More
Helpful (0)
Aukamamma

11/12/2023
I start with oil instead butter to cook the chicken. When I begin the sauce
that’s when I put the butter in. Also I up the cream to almost a full cup, and
because we love the capers we add more than 2 tablespoons. Flavor with white
wine and lemon just to up it a notch. It’s a family favorite for sure!
Read More
Helpful (0)
Allrecipes Member

11/03/2023
Love this! More sauce and fresh lemon!
Read More
Helpful (0)
Charlotte A Texan

09/18/2023
This recipe is absolutely delicious. I don’t change anything except I try to
make a little extra sauce because it is so wonderful. I highly recommend this.
Read More
Helpful (0)
Allrecipes Member

07/30/2023
Really liked the easiness of the recipe and we like capers, so it was a hit!
Read More
Helpful (0)
Scdelacruz

07/27/2023
Easy recipe that I've made many times. I double the sauce but don't make any
other changes. Serve it over pasta...there are never any leftovers!
Read More
Helpful (2)
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