Savory Dill-Caper Chicken Delight

Name: Savory Dill-Caper Chicken Delight
Total time: 30 min
Ingredients: 60g all-purpose flour; 4 boneless chicken breast halves, pounded very thin; salt and ground black pepper to taste; 3 tablespoons butter; 3 cloves garlic, minced; 120ml white wine; 240ml heavy whipping cream; 2.5 tablespoons lemon juice; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh parsley; 2 teaspoons dried dill weed; 1.5 teaspoons chopped fresh thyme; 4 tablespoons capers, drained

Indulge in the savory delight of tender chicken breasts smothered in a rich dill caper cream sauce, a perfect dish for a satisfying weeknight dinner.

30 min

easy

543kcal

calories

18g

carbohydrates

169mg

cholesterol

41g

fat

fiber

22g

protein

22g

saturated fat

590mg

sodium

sugar

unsaturated fat

Dinner American

Ingredients

60g all-purpose flour

4 boneless chicken breast halves, pounded very thin

salt and ground black pepper to taste

3 tablespoons butter

3 cloves garlic, minced

120ml white wine

240ml heavy whipping cream

2.5 tablespoons lemon juice

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

2 teaspoons dried dill weed

1.5 teaspoons chopped fresh thyme

4 tablespoons capers, drained

Directions

Step 1

On a large plate, spread out the flour. Coat the chicken breasts in the flour and season them with salt and pepper. Set aside.

Step 2

In a large skillet over medium-low heat, melt the butter. Add the minced garlic and cook until fragrant, for about 2 minutes. Add the chicken to the skillet and cook over medium-high heat until the 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 the chicken from the skillet, cover it with aluminum foil, and keep it warm.

Step 3

Pour the white wine into the same skillet and deglaze by scraping up all the brown bits from the bottom. Stir in the cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce the heat to medium-low. Cook, whisking constantly, until the sauce is reduced and has a creamy consistency, for 3 to 5 minutes. Stir the capers into the sauce and heat for 1 to 2 minutes more.

Step 4

Plate the chicken breasts and spoon the sauce on top.