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Chicken Breasts in Dill-Caper Cream Sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Sautéed chicken smothered in a tangy dill caper cream sauce for a quick and delicious weeknight meal.
Ingredients:
  • 0.25 cup all-purpose flour
  • 4 boneless chicken breast halves, pounded very thin
  • salt and ground black pepper to taste
  • 3 cloves garlic, minced
  • 0.5 cup white wine
  • 1 cup heavy whipping cream
  • 2.5 tablespoons lemon juice
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons dried dill weed
  • 1.5 teaspoons chopped fresh thyme
  • 4 tablespoons capers, drained
Instructions:
  • Spread the flour on a large plate. Coat the chicken breasts with flour and season generously with salt and pepper. Set aside.
  • In a large skillet over medium-low heat, melt butter. Cook garlic until fragrant, about 2 minutes. Increase heat to medium-high, add chicken, and cook for about 10 minutes until no longer pink in the center and juices run clear. Use an instant-read thermometer to ensure chicken reaches at least 165°F (74°C). Cover chicken with foil to keep warm after removing from skillet.
  • In the same skillet, add white wine and deglaze by scraping up the brown bits. Mix in cream, lemon juice, basil, parsley, dill, and thyme. Bring to a boil, then reduce heat to medium-low. Whisk constantly until the sauce is creamy, about 3 to 5 minutes. Add capers and heat for an additional 1 to 2 minutes.
  • Arrange the chicken breasts on a plate and generously drizzle the delicious sauce over them.

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