Chicken Breasts in Dill-Caper Cream Sauce
A dill caper sauce makes this chicken dish outstanding. I used another recipe for inspiration and created this recipe. The sautéed chicken breasts are topped with a rich and flavorful dill caper cream sauce that would also be wonderful over whitefish fillets. If you use dried herbs, reduce the quantity to 1/3, as dried herbs are more potent.
all-purpose flour
¼
cup
boneless chicken breast halves, pounded very thin
4
salt and ground black pepper to taste
butter
3
tablespoons
garlic, minced
3
cloves
white wine
½
cup
heavy whipping cream
1
cup
lemon juice
2 ½
tablespoons
chopped fresh basil
1
tablespoon
chopped fresh parsley
1
tablespoon
dried dill weed
2
teaspoons
chopped fresh thyme
1 ½
teaspoons
capers, drained
4
tablespoons
 Place flour onto a large plate. Dredge chicken breasts in flour and season with salt and pepper. Set aside.
  Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to the 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 the skillet, cover with aluminum foil, and keep warm.
  Pour white wine into the same skillet and deglaze 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.
