Best Chicken With Caper Cream Sauce Recipes

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CREAMY CHICKEN PICCATA RECIPE



Creamy Chicken Piccata Recipe image

An over-the-top delicious chicken piccata! Perfectly pan seared chicken breasts are topped with a rich and creamy, tangy piccata sauce and little bits of salty capers. Such a satisfying dish!

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 12

2 (10 - 11 oz each) chicken breasts, (butterflied and halved)
1/3 cup all-purpose flour
Salt and freshly ground black pepper
2 1/2 Tbsp olive oil
1 Tbsp minced garlic
1 1/4 cups + 1 Tbsp low-sodium chicken broth
1 1/2 tsp cornstarch
2 Tbsp fresh lemon juice
1 Tbsp butter
1/4 cup heavy cream
3 Tbsp chopped fresh parsley
2 Tbsp capers, (rinsed)

Steps:

  • After cutting chicken let it rest at room temperature 10 minutes. In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper.
  • Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken cutlets in flour mixture then add to skillet.
  • Sear chicken, without moving, until browned on bottom, about 4 - 5 minutes then flip chicken and cook opposite side until golden brown on bottom and chicken has cooked through (reducing burner temperature slightly as needed and tilting pan slightly to redistribute oil) about 4 - 5 minutes longer (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.
  • Add garlic to remaining oil in pan (there should be about 1 tsp oil left if not just add a tsp), saute just until slightly golden.
  • Pour in 1 1/4 cups chicken broth and bring to a boil, while scraping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 - 5 minutes.
  • Whisk together remaining 1 Tbsp chicken broth with cornstarch, then pour mixture into broth in skillet along with lemon juice. Allow to simmer until thickened slightly then remove from heat.
  • Stir in butter and pour in cream. Season with salt if needed and pepper.
  • Return chicken to skillet. Spoon sauce over chicken, sprinkle with capers and parsley. Serve warm.

Nutrition Facts : Calories 374 kcal, Carbohydrate 11 g, Protein 29 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 118 mg, Sodium 339 mg, ServingSize 1 serving

GRILLED CHICKEN WITH CREAMY CAPER SAUCE



Grilled Chicken with Creamy Caper Sauce image

Provided by Sandra Lee

Time 27m

Yield 4 servings

Number Of Ingredients 10

4 chicken boneless skinless chicken breasts "Thin- Sliced"
2 teaspoons lemon pepper seasoning
3 tablespoons olive oil
1 shallot, diced
1 tablespoon chopped garlic
2 tablespoons capers
1 cup white wine or chicken stock
1 tablespoon Dijon mustard
2 tablespoons freshly chopped parsley leaves
2 tablespoons sour cream

Steps:

  • Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
  • Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
  • Arrange the chicken on a platter and dollop with the creamy sauce.

CHICKEN BREASTS IN CAPER CREAM SAUCE



Chicken Breasts in Caper Cream Sauce image

Make and share this Chicken Breasts in Caper Cream Sauce recipe from Food.com.

Provided by MsPia

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless chicken breasts
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed

Steps:

  • Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
  • Melt butter in a large skillet over medium heat.
  • 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.
  • 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.

Nutrition Facts : Calories 432.6, Fat 33.1, SaturatedFat 16.2, Cholesterol 156.5, Sodium 888.5, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 31.2

CHICKEN WITH GARLIC-CAPER SAUCE



Chicken with Garlic-Caper Sauce image

Treat your taste buds to this easy-to-make classic-bursting with Mediterranean goodness. It's satisfying served with the versatile sauce. But it won't weigh you down. -Marilee Anker, Chatsworth, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 tablespoon olive oil
5 garlic cloves, minced
1/2 cup heavy whipping cream
1/3 cup white wine
1/4 cup chopped oil-packed sun-dried tomatoes
2 tablespoons capers, drained
Hot cooked bow tie pasta

Steps:

  • Flatten chicken slightly; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until juices run clear. Add garlic; cook 1 minute longer., Stir in the cream, wine, tomatoes and capers; cook until sauce is slightly thickened. Serve with pasta.

Nutrition Facts : Calories 351 calories, Fat 19g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 535mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein.

CHICKEN BREASTS IN DILL-CAPER CREAM SAUCE



Chicken Breasts in Dill-Caper Cream Sauce image

I used another recipe for inspiration and came up with this recipe that is my own creation. The sauteed chicken breasts are topped with a rich and flavorful dill caper cream sauce. This sauce would also be wonderful over whitefish fillets. If you use dried herbs, reduce the quantity to 1/3, as dried herbs are more potent.

Provided by judy2304

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves, pounded very thin
¼ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons butter
3 cloves garlic, minced
½ cup white wine
1 cup heavy whipping cream
2 ½ tablespoons lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons dried dill weed
1 ½ teaspoons chopped fresh thyme
4 tablespoons capers, drained

Steps:

  • Dredge chicken breasts in flour and season with salt and pepper
  • Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
  • Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.
  • Plate chicken breasts and spoon sauce on top.

Nutrition Facts : Calories 543 calories, Carbohydrate 17.7 g, Cholesterol 169 mg, Fat 40.9 g, Fiber 1 g, Protein 21.6 g, SaturatedFat 21.9 g, Sodium 590.4 mg, Sugar 0.7 g

SAUTEED CHICKEN WITH CAPERS



Sauteed Chicken with Capers image

A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (about 2 pounds total)
1/2 cup all-purpose flour
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons champagne or white-wine vinegar
3 tablespoons unsalted butter, cut into pieces
2 tablespoons capers, plus 1 teaspoon brine
1 tablespoon chopped fresh parsley

Steps:

  • Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side (add remaining oil to pan, if necessary). Transfer to a platter and tent with foil.
  • Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.

Nutrition Facts : Calories 401 g, Fat 24 g, Protein 41 g, SaturatedFat 8 g

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