CHICKEN BREASTS IN CAPER CREAM SAUCE

Imagine coming home after a long day and being greeted by the tantalizing aroma of Chicken Breasts in Caper Cream Sauce wafting through your kitchen. This dish is a delicious twist on the classic chicken piccata, made even more delightful with a rich and creamy caper-infused sauce. It’s the perfect one-pan meal that transforms ordinary weeknights into extraordinary dining experiences.

Why You’ll Love This Recipe

This recipe is a must-try for several reasons. First, it’s incredibly easy to prepare, making it ideal for busy weeknights when you want something special without spending hours in the kitchen. The combination of tender chicken breasts and the creamy, tangy caper sauce creates a flavor explosion that’s hard to resist. Plus, the entire dish is cooked in one pan, which means less cleanup and more time to relax. Whether you’re cooking for family, friends, or just yourself, this dish is sure to impress.

Kitchen Equipment You’ll Need

• Large cast iron skillet
• Wooden utensil
• Whisk
• Knife and cutting board
• Plate and foil for covering

Ingredients

• 2 large boneless, skinless chicken breasts, sliced in half lengthwise
• Kosher salt
• Freshly ground black pepper
• Garlic powder
• Smoked paprika
• 4 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 3 garlic cloves, finely minced
• 1/2 cup dry white wine (such as 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

Step-by-Step Instructions

1. Cut the chicken breasts in half lengthwise to create four chicken cutlets. Season both sides generously with salt, pepper, garlic powder, and smoked paprika. Let the chicken rest for at least 20 minutes.
2. Melt the butter in a large cast iron skillet over medium-high heat. Once sizzling, add the seasoned chicken, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on each side until golden and cooked through, then transfer to a plate and cover with foil.
3. Reduce the heat to medium and add the chopped shallot to the skillet. Sauté until translucent, about 1-2 minutes, then add the garlic and cook until fragrant, about 1 minute more.
4. Deglaze the skillet by adding the wine, stirring and scraping up any bits from the bottom. Reduce the heat to low and add the lemon zest and juice, stirring for another 2 minutes.
5. Pour in the cream and whisk to combine. Bring the sauce to a light boil, about 2-3 minutes, then add the capers. Return the chicken to the skillet, spooning the sauce over the top.
6. Remove from heat, garnish with fresh dill, and serve immediately over mashed potatoes, egg noodles, or your favorite side dish.

Tips for Success

• Ensure the chicken is evenly seasoned for the best flavor.
• Don’t rush the resting time; it allows the flavors to develop.
• Cook the chicken in batches to ensure even cooking without overcrowding the pan.

Additional Tips and Variations

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Substitute chicken with turkey or pork cutlets for a different twist.
• Add a handful of spinach or kale to the sauce for extra nutrition and color.

Nutritional Highlights (Per Serving)

• Calories: Approximately 400
• Protein: 30g
• Carbohydrates: 8g
• Fat: 25g

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs can be used and will add a slightly richer flavor.

What can I use instead of white wine?

You can substitute chicken broth or vegetable broth for the white wine if you prefer.

How long does this dish keep in the refrigerator?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

There you have it, a delectable Chicken Breasts in Caper Cream Sauce recipe that’s sure to become a favorite. I invite you to try this recipe and share your experience in the comments. Happy cooking!