Chicken Breasts in Caper Cream Sauce Recipe

My significant other (who isn't a cook) built up this formula when glancing through what we had in the ice chest. We love tricks and my VERY fussy 8-year old consistently requests 'Daddy's chickie.'


  • 4 boneless, skinless chicken breast halves
  • 1 teaspoon lemon pepper
  • 1 teaspoon salt
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder
  • 3 tablespoons butter
  • ½ cup whipping cream
  • 2 tablespoons capers, drained and rinsed


  1. Season chicken bosoms with lemon pepper, salt, dill weed, and garlic powder. 
  2. Soften margarine in an enormous skillet over medium warmth. Spot bosoms in skillet, and increment warmth to medium-high. Turn chicken oftentimes, until earthy colored, around 5 minutes. Decrease warmth to medium, and cook 5 to 7 minutes, until bosoms are cooked through. Evacuate chicken to a warm serving platter, and spread with foil. 
  3. Return skillet to oven, and increment warmth to high. Rush in whipping cream, whisking constantly until diminished to sauce consistency, around 3 minutes. Expel from heat. Mix in escapades. Pour sauce over chicken, and serve.

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