CHICKEN BREASTS IN DILL-CAPER CREAM SAUCE
I used another recipe for inspiration and came up with this recipe that is my own creation. The sauteed chicken breasts are topped with a rich and flavorful dill caper cream sauce. This sauce would also be wonderful over whitefish fillets. If you use dried herbs, reduce the quantity to 1/3, as dried herbs are more potent.
Provided by judy2304
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Dredge chicken breasts in flour and season with salt and pepper
- Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to 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 skillet, cover in aluminum foil, and keep warm.
- Pour white wine into skillet and deglaze pan 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.
- Plate chicken breasts and spoon sauce on top.
Nutrition Facts : Calories 543 calories, Carbohydrate 17.7 g, Cholesterol 169 mg, Fat 40.9 g, Fiber 1 g, Protein 21.6 g, SaturatedFat 21.9 g, Sodium 590.4 mg, Sugar 0.7 g
CHICKEN BREASTS IN CAPER CREAM SAUCE
Make and share this Chicken Breasts in Caper Cream Sauce recipe from Food.com.
Provided by MsPia
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- Melt butter 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.
- 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.
Nutrition Facts : Calories 432.6, Fat 33.1, SaturatedFat 16.2, Cholesterol 156.5, Sodium 888.5, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 31.2
GRILLED CHICKEN WITH CREAMY CAPER SAUCE
Provided by Sandra Lee
Time 27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
- Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
- Arrange the chicken on a platter and dollop with the creamy sauce.
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN BREASTS WITH MUSTARD-CAPER SAUCE
Make and share this Chicken Breasts with Mustard-Caper Sauce recipe from Food.com.
Provided by kyle martin
Categories Chicken
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium-high heat.
- Season chicken on both sides with salt and pepper.
- Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
- Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
- Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
- Pour sauce over chicken.
- Serve immediately with couscous, if desired.
Nutrition Facts : Calories 216, Fat 9.8, SaturatedFat 3.6, Cholesterol 85.7, Sodium 720.1, Carbohydrate 3.8, Fiber 0.4, Sugar 3.2, Protein 27
SAUTEED CHICKEN WITH CAPERS
A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side (add remaining oil to pan, if necessary). Transfer to a platter and tent with foil.
- Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.
Nutrition Facts : Calories 401 g, Fat 24 g, Protein 41 g, SaturatedFat 8 g
CHICKEN WITH GARLIC-CAPER SAUCE
Treat your taste buds to this easy-to-make classic-bursting with Mediterranean goodness. It's satisfying served with the versatile sauce. But it won't weigh you down. -Marilee Anker, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken slightly; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until juices run clear. Add garlic; cook 1 minute longer., Stir in the cream, wine, tomatoes and capers; cook until sauce is slightly thickened. Serve with pasta.
Nutrition Facts : Calories 351 calories, Fat 19g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 535mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein.
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CHICKEN IN CAPER CREAM SAUCE - TASTE AND TELL
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4.8/5 (10)Total Time 25 minsCategory Main DishCalories 833 per serving
- If the chicken breasts are thick, pound them to an even thickness or cut them open horizontally to form thinner, even chicken breasts.
- In a small bowl, combine the lemon pepper, salt, dill and garlic powder. Sprinkle the mixture evenly over both sides of the chicken breasts.
- In a large skillet over medium heat, melt the butter. Add the chicken and cook until browned and cooked through, flipping once, 5-7 minutes on each side. Once cooked, remove to a plate and cover with foil to keep warm.
- Pour the cream into the same skillet, and whisk, scraping off the browned bits from the bottom of the pan. Cook until the mixture is thick enough to coat the back of a spoon. Stir in the capers. (The sauce will thicken a bit more as it cools.)
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