Chicken Breasts in Dill-Caper Cream Sauce

I used another recipe for inspiration and came up with this recipe that is my own creation. The sauteed chicken breasts are topped with a rich and flavorful dill caper cream sauce. This sauce would also be wonderful over whitefish fillets. If you use dried herbs, reduce the quantity to 1/3, as dried herbs are more potent.

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

Ingredients

• 3 tablespoons butter
• ¼ cup all-purpose flour
• 2 ½ tablespoons lemon juice
• 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
• ½ cup white wine
• 2 teaspoons dried dill weed
• 1 ½ teaspoons chopped fresh thyme
• 4 boneless chicken breast halves, pounded very thin
• 4 tablespoons capers, drained

Recipe Instructions

Step 1

Dredge chicken breasts in flour and season with salt and pepper

Step 2

Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to 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 skillet, cover in aluminum foil, and keep warm.

Step 3

Pour white wine into skillet and deglaze pan 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.

Step 4

Plate chicken breasts and spoon sauce on top.