Chicken Breasts in Caper Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
2 boneless skinless chicken breast halves |
kosher salt |
fresh ground black pepper |
1/2 cup all-purpose flour |
2 tablespoons butter |
2 garlic cloves, minced |
1/4 cup white wine |
1 tablespoon minced fresh dill |
1/2 lemon, zest of |
1 lemon, juice of |
1/2 cup light cream or 1/2 cup fat-free half-and-half |
2 tablespoons capers, drained |
Directions:
1. Pound chicken breasts between layers of heavy plastic wrap until even thickness, about 1/2 thick.
2. Stir salt and pepper into flour. Dip both sides of chicken into flour, shaking off excess. (Discard any remaining flour.).
3. Melt butter in a large skillet over medium-high heat. When foaming subsides, reduce to medium and add chicken. Cook until browned on both sides, 4-6 minutes per side. Transfer to plate and cover loosely with foil.
4. Add garlic to butter and saute until fragrant, about 1 minute.
5. Add wine and scrape up any browned bits from bottom of pan. Simmer 3-4 minutes. Add dill, lemon zest, lemon juice, cream and capers. Simmer until slightly thickened. Adjust salt and pepper in sauce if needed. Spoon over chicken and serve with rice or couscous.
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