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Chicken With Caper Cream Sauce Recipe

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★★★★★

4.8 from 85 reviews

This Chicken With Caper Cream Sauce recipe features tender, pan-fried chicken cutlets smothered in a rich and tangy cream sauce infused with lemon, white wine, capers, and fresh dill. Perfect for an elegant weeknight dinner or entertaining guests, the dish balances smoky, savory, and bright flavors that pair beautifully with mashed potatoes or pasta.

Ingredients

Scale

Chicken

  • 2 large boneless/skinless chicken breasts, sliced in half lengthwise
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Garlic powder, to taste
  • Smoked paprika, to taste
  • 4 tablespoons unsalted butter

Sauce

  • 1 large shallot, finely chopped
  • 3 garlic cloves, finely minced
  • 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 lemon, zested and juiced
  • 1/2 cup heavy whipping cream
  • 2 tablespoons non-pareil capers, drained
  • 1 tablespoon fresh dill, chopped (for garnish)

Instructions

  1. Prepare the Chicken: Slice the chicken breasts in half lengthwise to create four cutlets. Season both sides generously with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika. Set aside to rest for at least 20 minutes to allow the seasoning to absorb.
  2. Cook the Chicken: Heat the unsalted butter in a large cast iron skillet over medium-high heat. Once the butter is sizzling, add the chicken cutlets. Cook in batches if necessary to avoid overcrowding the pan. Pan-fry the chicken until cooked through and golden, about 4-5 minutes per side. Transfer the cooked chicken to a clean plate and cover with foil to keep warm.
  3. Sauté Aromatics: Lower the heat to medium and add the finely chopped shallot to the skillet. Stir and cook until the shallot becomes translucent, about 1-2 minutes. Add the minced garlic and cook until fragrant, approximately 1 minute.
  4. Deglaze the Pan: Pour in the dry white wine to deglaze the skillet, stirring to scrape up all browned bits from the bottom. Reduce the heat to low. Add the lemon zest and juice, stirring to combine. Let the mixture cook for an additional 2 minutes to mellow the wine and blend flavors.
  5. Make the Sauce: Pour in the heavy whipping cream and whisk to fully incorporate. Bring the sauce to a gentle boil, about 2-3 minutes, until slightly thickened. Stir in the drained capers.
  6. Combine and Serve: Return the cooked chicken cutlets to the skillet and spoon the caper cream sauce over them. Remove the skillet from heat and garnish with freshly chopped dill. Serve immediately, ideally over mashed potatoes, egg noodles, or your favorite side dishes.

Notes

  • For best results, do not overcrowd the pan when cooking the chicken to ensure even browning.
  • Use dry white wine for deglazing to avoid overpowering sweetness in the sauce.
  • This dish pairs wonderfully with creamy mashed potatoes, buttered egg noodles, or a simple green vegetable.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reduce sodium, rinse capers before adding to the sauce.

Keywords: chicken recipe, caper cream sauce, pan-fried chicken, lemon cream sauce, easy dinner, skillet chicken

Find it online: https://tastybynova.com/chicken-with-caper-cream-sauce-recipe/