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Chicken Breasts in Caper Cream Sauce

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“This is an adaptation of Chicken Breasts in Caper Cream Sauce (actually adapted from the original version posted at allrecipes.com).”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Pound chicken breasts between layers of heavy plastic wrap until even thickness, about 1/2" thick.
  2. Stir salt and pepper into flour. Dip both sides of chicken into flour, shaking off excess. (Discard any remaining flour.).
  3. Melt butter in a large skillet over medium-high heat. When foaming subsides, reduce to medium and add chicken. Cook until browned on both sides, 4-6 minutes per side. Transfer to plate and cover loosely with foil.
  4. Add garlic to butter and saute until fragrant, about 1 minute.
  5. Add wine and scrape up any browned bits from bottom of pan. Simmer 3-4 minutes. Add dill, lemon zest, lemon juice, cream and capers. Simmer until slightly thickened. Adjust salt and pepper in sauce if needed. Spoon over chicken and serve with rice or couscous.

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