Chicken Breasts In Caper Cream Sauce
Recipe: #13747
August 10, 2014
Categories: Chicken, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Heavy Cream, Boneless Pieces, Chicken Dinner, more
"Some times I add white wine to the sauce. Other times I just drink the wine. Very important to rinse the capers, if not they can overpower the dish."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (146.5 g)
- Calories 311.6
- Total Fat - 17.4 g
- Saturated Fat - 9.5 g
- Cholesterol - 135.9 mg
- Sodium - 866.6 mg
- Total Carbohydrate - 1.4 g
- Dietary Fiber - 0.3 g
- Sugars - 0.1 g
- Protein - 35.9 g
- Calcium - 37.2 mg
- Iron - 1.4 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
Step 2
Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high.
Step 3
Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through.
Step 4
Remove chicken to a warm serving platter, and cover with foil.
Step 5
Return skillet to stove, and increase heat to high.
Step 6
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.
Tips
- Large skillet
6 Reviews
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