Saturday, January 16, 2010

Chicken Breasts in Caper Cream Sauce

Today was rainy and gray but with the weather making you want to stay inside is a perfect time to try out a new recipe. I got the idea for this one on, made a couple of minor additions and it received rave reviews from the entire family which is an accomplishment in itself.

Here's how to do it...


4 boneless, skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried dill weed
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1 cup whipping cream
2 tablespoons capers, drained
1/4 cup green onions, minced

  1. Season chicken breasts with pepper, salt, and dill weed.
  2. Melt butter in a large skillet over medium heat. Add olive oil. Saute onions and garlic for about one minute. 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.
  3. 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.
The sauce is simple and really makes this dish what it is. You'll notice from the picture that I served this with a fairly simple bruschetta. Here's how to do it.


  • 3-4 slices of sourdough bread
  • 2 roma tomatoes
  • 1 small yellow squash
  • 3-4 tablespoons balsamic vinegar
  • 1 green onion
  • 2 tablespoons olive oil, divided

  1. Dice squash and chop onion and saute in 1 tablespoon olive oil.
  2. Chop roma tomatoes.
  3. Toast sourdough bread in a frying pan in 1 tablespoon olive oil.
  4. Top toasted bread with squash and tomatoes and then lightly drizzle balsamic vinegar onto the combination.
Both of these recipes are easy but taste difficult. You can replace the chicken with cod or halibut or even pork if you'd like to change it up as well.

The dipping sauce in the picture is balsamic vinegar; Valerie likes to dip her bruschetta instead of putting it directly on the bread. Valerie also added grated cheese to the top of hers which is a nice variation.

Until next time, bon appetit!


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