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Chicken Breasts in Caper Cream Sauce
SUBMITTED BY:
MOMMYTO2BOYS
PHOTO BY:
Melissajean
"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 RATING:
Read Reviews
(282)
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PREP TIME
5 Min
COOK TIME
15 Min
READY IN
20 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed
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DIRECTIONS
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
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.
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.
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REVIEWS
Reviewed on Feb. 9, 2007 by
deedee
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deedee
Feb. 9, 2007
Made this for the first time tonight and it was fabulous! I followed others' advice and doubled the cream sauce. I am glad I did that because we had exactly the right amount of sauce. I would highly recommend trying this WITHOUT putting any flour/cornstarch in the sauce because it was perfect without it. I usually like to try a recipe exactly as written the first time and then make adjustments (if needed) the next time. However, without changing any of the ingredients I did them a little differently. I marinated the chicken breasts in lemon juice for about 15 minutes and then seasoned them with ground pepper, sea salt, and fresh baby dill. I diced one clove of garlic and added it to the butter that the chicken cooked in. That was the only variation from the recipe that I made. My husband, daughter and son-in-law raved about this one and instructed me to give it a top rating. I will definitely make this many times again, it would be perfect for company. I served it with steamed broccoli and lightly buttered penne pasta with fresh grated parmesan.
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60 users found this review helpful
Made this for the first time tonight and it was fabulous! I followed others' advice and...
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Reviewed on Feb. 2, 2007 by WESLEE
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WESLEE
Feb. 2, 2007
For such a simple recipe, there was a lot a flavor carried in the sauce from the meat juices and fats in the cream. I used olive oil instead of butter to add a healthier element to the dish My husband and children LOVED this recipe, as did I! GREAT for a quick weeknight meal when you want to make it seem like you spent time in the kitchen...
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26 users found this review helpful
For such a simple recipe, there was a lot a flavor carried in the sauce from the meat juices...
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Reviewed on May 29, 2007 by crcowley
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crcowley
May 29, 2007
WOW!!! This had such fantastic flavor! I did make some changes to the recipe. I used chicken tenders instead of breast halves. I didn't have any lemon pepper so I used McCormick's Key West Spice Blend (lemon zest, basil and thyme) and added black pepper in it's place. I also deglazed the pan with a couple splashes of white wine before I sauted some garlic and added the fat free half and half, as suggested by others. It was outstanding! I have also substituted Tilapia for the chicken - YUM!
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25 users found this review helpful
WOW!!! This had such fantastic flavor! I did make some changes to the recipe. I used chicken...
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Reviewed on Feb. 6, 2007 by
TMAYDER
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TMAYDER
Feb. 6, 2007
This is one of my favorite chicken recipes. It is easy and very flavorful. I don't think it would be quite as nice if you made it with regular milk and flour or corn starch as other readers have done. Then it becomes gravy rather than sauce?
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18 users found this review helpful
This is one of my favorite chicken recipes. It is easy and very flavorful. I don't think it...
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Reviewed on Feb. 10, 2006 by
Melissajean
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Melissajean
Feb. 10, 2006
This recipe is very delicious and easy! My picky 9-year-old nephew even loved it. My husband soaked up every bit of the sauce (that I doubled) with his rice and went back for seconds. I also pounded the chicken breasts thin like other reviewers suggested. The chicken cooks up really quick and tender this way. Or, you can use the thin-sliced chicken breasts at the supermarket if you are in a hurry. I am going to try fat-free half and half next time for some of the cream. Thanks for the great recipe! Update 1/17/06-Made again tonite and used fat-free half & half and less butter- worked great. Also, lightly floured chicken with the seasonings and put some of dill directly in sauce. Uploaded picture.
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18 users found this review helpful
This recipe is very delicious and easy! My picky 9-year-old nephew even loved it. My husband...
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Reviewed on Dec. 12, 2006 by
Bayou Gator
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Bayou Gator
Dec. 12, 2006
I'm here to tell you this recipe was elegant and exquisite!!! I made a couple of alterations: used heavy whipping cream, doubled and added 1 tbsp of flour to it for thicker sauce. Used a little Tony Chachere's Creole Seasoning (we put it on everything in Louisiana!!!) in addition to the other seasonings for the chicken and sauteed freshly minced garlic before I added the chicken to the butter. Also cut the breasts into medium sized pieces and placed them back in the skillet with the sauce to mildly simmer for another 10-15 min. Definitely want some bread to dip in the sauce!!!
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16 users found this review helpful
I'm here to tell you this recipe was elegant and exquisite!!! I made a couple of alterations:...
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Reviewed on Feb. 9, 2007 by
trishthedish725
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trishthedish725
Feb. 9, 2007
Delicious, simple, and served with garlic mashed potatoes or brown rice, it is real comfort food. The cream is what gives this dish the richness it deserves....regular milk with cornstarch? Yikes!!
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12 users found this review helpful
Delicious, simple, and served with garlic mashed potatoes or brown rice, it is real comfort...
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Reviewed on Jan. 30, 2007 by Emily J.
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Emily J.
Jan. 30, 2007
Delicious and easy! I sauteed some minced garlic in the butter before adding the chicken. I also used thin-sliced chicken breasts. Served up with some asparagus, and used the sauce on that as well. I would recommend doubling the cream to create more sauce.
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12 users found this review helpful
Delicious and easy! I sauteed some minced garlic in the butter before adding the chicken. I...
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Reviewed on Jan. 14, 2007 by linc
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linc
Jan. 14, 2007
Pretty tasty. I used fat free half and half instead of whipping cream. Would double the sauce next time.
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10 users found this review helpful
Pretty tasty. I used fat free half and half instead of whipping cream. Would double the sauce...
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