Chicken Breasts in Caper Cream Sauce4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter (**I used olive oil, which worked just fine)
1 cup whipping cream
2 tablespoons capers, drained and rinsed
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter (**I used olive oil, which worked just fine)
1 cup whipping cream
2 tablespoons capers, drained and rinsed
Directions
1) Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
2) Pour oil in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
3) Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
2) Pour oil in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
3) Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Rating: 4 of 5 stars
Time: 1 hour
Comments: I learned how to make cream sauce! And first off I want to say that it took way longer than 3 minutes for the whipping cream to reach a sauce consistency; I'd say that I was whisking for at least 10-15 minutes before it was close to being thick enough. One thing to note, is that the cream was whisked at high heat and it's important to keep on stirring the cream or it will bubble over.
This dish was quite good, but it is cream and capers so I don't really see how one can go wrong starting off there. Again I had problems with cooking my chicken - it was very difficult for me to "brown" it. I think b/c some of my chicken was still frozen, so it produced a lot of water when I first put it in the skillet. Additionally, I'm not sure if my oil was hot enough, b/c the second batch of chicken browned very nicely and the oil was much hotter that time around.
I also squeezed lemon juice over the chicken before cooking. I read that someone did this in the reviews, and was thinking that it might make my chicken more tender? Not sure, but gave it a try anyways.
This could be a dish to make for entertaining.
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