Pan-Seared Chicken Breasts in Caper Cream Sauce

Chicken with capers

I wanted a hearty dinner but didn’t want to spend a lot of money or a lot of time on it. This recipe, which I found via AllRecipes, is really excellent and will be a regular addition to my rotation.

  • 4 boneless skinless chicken breasts
  • 4 tbsp unsalted butter
  • lemon pepper
  • garlic powder
  • dried dill weed
  • 1 c heavy whipping cream (can substitute half-and-half)
  • 2 tbsp capers, drained
  1. In a large skillet (non-stick works best), melt the butter over medium-low heat. While the butter is melting, pat the chicken breasts dry and season each side with lemon pepper, garlic powder, dill weed and salt.
  2. Increase the heat to medium-high and brown the chicken breasts, turning frequently, for approximately five minutes.
  3. Reduce the heat to medium and let the chicken cook through, continuing to turn frequently, for approximately eight minutes. When the chicken is cooked, evacuate to a warmed serving platter (I like to put it right on top of rice pilaf or long-grain rice) and tent with foil to keep warm. Reserve the pan juices.
  4. Increase the heat to high and add the cream to the pan, scraping the brown bits from the bottom. Cook for one to two minutes until thickened and immediately mix in the capers just before removing from the heat. Serve immediately.

Photo by Melissajean via AllRecipes