Chicken Breasts in Dill-Caper Cream Sauce
Description
A flavorful dill caper cream sauce is served over sautéed chicken breasts for a quick, easy, and tasty weeknight dinner recipe that's sure to be a hit.
Ingredients
•
1/4 cup all-purpose flour
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4 boneless chicken breast halves, pounded very thin
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salt and ground black pepper to taste
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3 tablespoons butter
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3 cloves garlic, minced
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1/2 cup white wine
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1 cup heavy whipping cream
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2 1/2 tablespoons lemon juice
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1 tablespoon chopped fresh basil
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1 tablespoon chopped fresh parsley
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2 teaspoons dried dill weed
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1 1/2 teaspoons chopped fresh thyme
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4 tablespoons capers, drained
Directions
1
Place flour onto a large plate. Dredge chicken breasts in flour and season with salt and pepper. Set aside.
2
Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to the 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 the skillet, cover with aluminum foil, and keep warm.
3
Pour white wine into the same skillet and deglaze 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.
4
Plate chicken breasts and spoon sauce on top.