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Chicken Breasts in Caper Cream Sauce
We made a number of subtle upgrades to this recipe (replacing lemon pepper with pepper and lemon juice, for
example). It remains both simple and delicious.
| 4 boneless, skinless chicken breasts (about 1 1/2 lbs.) |
fresh ground pepper, to taste |
| 3 T. butter |
1 clove garlic, minced |
| 1 T. lemon juice |
1/2 c. heavy cream |
| 1 T. fresh dill |
2 T. capers, drained and rinsed |
- Brine the chicken breasts.
- Pat the chicken breats dry. Season them with the pepper. Add the butter to
a large skillet. When it is hot, saute the garlic for a minute or so.
Add the chicken, raise the temperature to medium high, and cook, turning frequently,
until the chicken starts to brown (about 5 minutes). Reduce the heat to medium and
cook the chicken through (another 5 to 7 minutes). Remove the chicken to a warm platter, and
cover it with foil.
- Return the skillet to the range, and increase the temperature to high. Add the lemon juice,
and reduce it by half. Whisk in the cream and dill, stirring continuously until it is reduced
to sauce consistency (3 to 5 minutes).
- Remove the skillet from the heat, and stir in the capers.
- Pour the sauce over the chicken, and serve immediately.
4 servings
Source: Allrecipes.com
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