Chicken Breasts in Caper Cream Sauce Recipe

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!

Four stars as written, as I believe that with just cream the sauce would lack dimension and would be rather flat. I embellished upon the recipe which made this dish a solid five star recipe. The chicken, which I seasoned only with salt and freshly ground pepper, developed a much more appealing look and color dredged in flour before sauteeing. Once I turned it over I covered it just briefly to make sure it was cooked through. After removing the chicken to set aside, I deglazed the pan with about 1/4 c. of white wine, then added the cream, a good squeeze of lemon (didn't use the lemon pepper at all), and now the dill. I used only two chicken breasts but kept the sauce measurements the same (essentially doubled the sauce), and it was just the right amount. If prepared with the amount of sauce as the recipe directs it would be pretty skimpy! The chicken was moist, tender and flavorful, with a rich, creamy lemon/caper/wine/dill sauce that made an already good chicken something extraordinarily delicious. I served this with cappellini pasta and "Spaghetti Squash Saute," also from this site. This was an outrageously delicious dish, a definite "make again." This cooking method and the sauce, by the way, would also be wonderful with salmon or other types of fish as well!

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.

Excellent recipe. I did make a few, infinitesimally small changes: I dredged the chicken cutlets in flour before I browned them, and that was enough to thicken the sauce. Two, I am allergic to dill (and anise, and fennel, unfortunately), so I had to leave that out. I made up the flavor deficit by adding Montreal Chicken flavoring to the flour dredge with the salt and pepper. I served it with roasted baby potatoes and brown sugar cinnamon glazed carrots. It was truly excellent. Thanks for the recipe!!

TO CAPER OR NOT...This recipe mod satisfies either, read on. Plus instead of 4 breasts, I cooked 2 to reserve sauce for noodles. I first combined all the dry seasonings in a ramekin. I substituted 1/4 tsp of dried california lemon peel for the lemon juice (I find lemon overpowers me so this is a much less tart sauce, almost savory with a twist) and added to the dry seasoning mix. Rinse well and drain capers, set aside. I butterflied (but did not pound) the chicken breasts and cooked individually in butter over medium (dead center) heat (using a lid to control mess and heat) until breasts reached doneness, lightly seasoned with dry seasonings then set aside covered as directed. I then added the heavy whipping cream, increased heat to medium high and whisked until desired consistency, pulled from heat continue to whisk until pan cool and sauce no longer wants to form a skin on bottom of pan. I then gradually added a pinch at a time of seasoning mixture until desired flavor was reached. I plated my husband first bc he doesn't care for capers, then added 1 tbsp of the capers, stirred in, covered and let stand for 1 minute before plating mine. I did have quite a bit of seasoning left for next time. Alternatively if you butter over browns, instead of using it discard, clean skillet and restart sauce with 2 tablespoons of butter, melted over medium heat and building sauce as above. Delicious! Cheers!

Four and a half stars as written. I like extra sauce so I doubled the butter and cream and used 1.5 times the amount of spices. No need for flour or cornstarch; it reduced to a perfect consistency. Note that it calls for 4 breast halves, or 2 whole chicken breasts. A half breast is plenty for an adult. Cutting them longways to make them thinner reduced cooking time. I tried cooking them whole and had to finish cooking in the oven. I served it with rice with the extra sauce drizzled on top, roasted broccoli, and a Shiraz.

This was pretty quick and easy to make and the sauce was really tasty. I followed the recipe except dredged the seasoned chicken in flour and added olive oil to the butter. I also doubled the amount of cream. I’ll make this again.

It's pretty good and family liked it. Double the sauce amount, sour cream works fine also. Do NOT add cream component to high temp pan, it will curdle. Just med is fine and still deglazes pan.

Okay I made some changes. 1. I only made 3 chicken breasts that I tenderized first. 2. I added the spices to a cup and 1/2 of almond flour because I can't have regular flour. 3. Added 1/2 white wine to the cream. 4. Added about 1/2 a small jar of capers because I love capers. They turned out really tasty! They would probably be tastier with real flour. But if you are diabetic it's best to avoid white flour. The sauce was taking forever, maybe add a tsp or 2 of corn starch to make better sauce.

This was one of my favorites so far!! However my 4 star is because I read the reviews and I made some adjustments. I used salt, pepper & garlic powder to season the chicken. Then I did lightly coat them with flour. As for the sauce I added a small amount of chicken broth, one lemon and about half a cup of wine. I used 3/4 cup cream. It came out SO delicious!!!

This is a wonderful recipe. The only thing I changed was to double the sauce and add all the seasonings to the sauce itself. Let the sauce simmer for 15 min to really incorporate all the flavors. Put this with mashed potatoes and it’s a constant favorite. For a healthier substitute put it over some spaghetti squash and you’ve got a winner.

Been doing this for years. Still great. I increase spices and cream and serve over rice.

I make this for my husband and I and use only 2 breasts and the sauce is just right. If I were to make it for more people, I definitely would increase the sauce ingredients accordingly. it is delicious!

Great flavor. Change of pace from breaded chicken. Family loves it. Easy to make and affordable. What else could you ask for?

I’ll make this again ASAP 😍

Every bite was bursting with flavor.

Make sure to double the sauce. Chicken was moist and not dry at all.

This a Chicken Marsala type sauce without the wine. Get the Marsala recipe you'll love it.

I love the recipe just the way it is, EXCEPT, the sauce is so good I always double the recipe (still just use 4 chicken breasts)!

It would have been better if I had used a non-stick pan for the fying. It was so good and the only thing I changed was a little oil with the butter becsuse it was burning.