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
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.
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
