This dish is one I came up with on my own, using another as my source of inspiration. A thick and fragrant dill caper cream sauce is served as the topping for the sautéed chicken breasts. Whitefish fillets would taste great with this sauce on top of them. Because dried herbs are more strong, cut the amount in half if you use them.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 boneless chicken breast halves, pounded very thin
- ¼ cup all-purpose flour
- salt and ground black pepper to taste
- 3 tablespoons butter
- 3 cloves garlic, minced
- ½ cup white wine
- 1 cup heavy whipping cream
- 2 ½ tablespoons lemon juice
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 2 teaspoons dried dill weed
- 1 ½ teaspoons chopped fresh thyme
- 4 tablespoons capers, drained
Instructions
- Dredge chicken breasts in flour and season with salt and pepper
- 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.
- 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.
- Plate chicken breasts and spoon sauce on top.
Nutrition Facts
| Calories | 543 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 169 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 22 g |
| Sodium | 590 mg |
| Sugars | 1 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent dish. I may add more dill next time though. Very easy to make. The capers are a perfect touch!
this was delicious and easy to make
Am I the only one who questioned the amount of dried dill weed? I’m wondering if the 2 teaspoons was if you were using fresh. I only added 1 teaspoon and it was still pretty overpowering. I think the recipe has great potential, but next time I will use much less dill, and less lemon. As it was, I added at least another 1/2 cup of cream and it was still pretty sour.
The sauce came out amazing and could certainly be used with other proteins with great results. I am hoping to try it with scallops. The recipe made plenty and I wasn’t sad to have the leftover sauce. I even mixed it in with a red sauce with pasta which elevated that dish nicely.
I made this recipe. I used fish instead of chicken. I used tilapia, but I think just about any fish would go well with the sauce. The sauce is great. All can be made in one pan. Just put your fish or chicken in the oven and use the same pan for the sauce.
LOVE this dish! We have it in our regular rotation. The only changes I made were to triple the sauce. Yum
I made this exactly as the recipe. It was delicious.
Made it twice, it was good both times. I added a bit more oil and a tbs less butter, but largely followed the recipe. I did however add the chicken back to the pan after adding the capers so the sauce could coat and warm the chicken before plating.
Eventhough I reduced the amount of lemon juice, the taste of lemon overpowered everything. The rest of the sauce would have taste alright but I would remove the lemon juice altogether.
Only thing I did was put in smashed garlic to get the chicken cooking and as it was light brown I got rid of the garlic and finished cooking the chicken. Then deglaze as said and then I added some lightly sautéed garlic in my reasoning is the first garlic was done when the chicken was put in and heat went from low to med high and that ten minutes would turn the garlic into black untasty charcoal which even all the other goodys could not hide Other than one step it’s a five
Delicious!!!! My absolute favorite chicken dish is Chicken Piccata and this is practically that recipe but with a creamier sauce. I did supplement fresh parsley and thyme with dried herbs but YUM!!! It was amazing!
Absolutely delicious! Didn’t change a thing!
I figured that anything with garlic, wine, cream and capers had to be good and OMG this was fabulous. I didn’t have fresh basil or fresh parsley so I used dry and as I was making it for just myself so I had to cut the recipe down to 1 portion, but it turned out great. Thank you for this delicious recipe.
I fried the chicken in olive oil instead of butter. Was very good
This is delicious and very easy to make. Everyone in my family loves it – made no alterations to the recipe. We’ve already had its twice!
Made it according to the recipe. I absolutely loved the sauce and capers. All the flavors complimented the chicken perfectly.
This recipe was delicious! I only had 1/2 cup of heavy cream so I added half and half to make one cup. I made no other changes. I will definitely make this often.
I made this recipe and it was tasty and extremely flavorful. I will make this again
I doubled the recipe because we have three teenage boys and it was still perfect. Everyone, even the picky eater, loved it! Chicken was tender and the sauce was delicious. Served over couscous for a change from potatoes. A+ recipe!
Was a great meal that my family loves and will be having again.
Hi. This is a great recipe. I like the dill caper cream sauce. It looks like it can go with a number of things. I did it a little different than the recipe. I used what I had. I used chicken thighs and added sliced mushrooms to the cream sauce while it cooked. I did not do the flour part just sautéed the chicken in the butter garlic. It turned out really great, even the leftovers. This is a keeper.