Chicken Breasts in Dill-Caper Cream Sauce

A flavorful dill caper cream sauce is served over sautéed chicken breasts for a quick, easy, and tasty weeknight dinner recipe that's sure to be a hit.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 543 Calories

Ingredients

• 3 tablespoons butter
• 1 cup heavy whipping cream
• 1 tablespoon chopped fresh basil
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• 2 teaspoons dried dill weed
• 4 boneless chicken breast halves, pounded very thin
• 4 tablespoons capers, drained
• 0.25 cup all-purpose flour
• 0.5 cup white wine
• 2.5 tablespoons lemon juice
• 1.5 teaspoons chopped fresh thyme

Recipe Instructions

Step 1

Plate chicken breasts and spoon sauce on top.

Step 2

Place flour onto a large plate. Dredge chicken breasts in flour and season with salt and pepper. Set aside.

Step 3

Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to the skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet, cover with aluminum foil, and keep warm.

Step 4

Pour white wine into the same skillet and deglaze by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly, until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.