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Chicken with Caper Cream sauce


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Rate this recipe 4.5/5 (20 Votes)
Chicken with Caper Cream sauce 1 Picture


  • 4 boneless chicken cutlets
  • 1/2 lemon
  • 1 tsp kosher salt
  • table ground pepper to taste
  • 1 tsp dried dill weed
  • 1 tsp garlic powder
  • 3 tbsp butter
  • 1/2 cup heavy cream
  • 2 tbsp capers, drained and rinsed
  • 1 tsp lemon juice



Step 1

1. Season chicken cutlets salt , pepper, dill weed , and garlic powder. Squeeze lemon juice over cutlets
2. Melt butter in alarge skillet. Add chicke cutlets and increase heat to medium high.Brown chicken on each side about 5 minutes. Turn down heat to medium and cook 5-7 minutes until cooked through(If chicken breasts are thick- finish in the oven at 350 for 10 minutes). Remove chicken from Skillet, place on a platter and cover with foil
3.Return skillet to stove, turn heat to high. Whisk in heavy cream and lemon juice continously until reduced to sauce consistency, about 3 minutes. Remove from heat, stir in capers. Pour sauce over chicken and serve

NOTE; I serve this with orzo and peas


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