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RECIPE
15 INGREDIENTS 9 STEPS 45min

Sautéed Chicken Breast in Caper Cream Sauce

5.0
1 Ratings
This Creamy Chicken with White Wine Sauce and Capers recipe is a delicious and elegant dish perfect for a special occasion or a dinner party. Juicy and tender chicken breasts are seasoned with a blend of classic Italian seasonings, onion, and garlic powder, then seared until golden brown. The creamy white wine sauce, flavored with capers and herbs, adds a tangy and savory note to the dish, making it a standout favorite. Serve it with a side of steamed vegetables or a simple green salad for a complete and satisfying meal.
Sautéed Chicken Breast in Caper Cream Sauce Recipe | SideChef
This Creamy Chicken with White Wine Sauce and Capers recipe is a delicious and elegant dish perfect for a special occasion or a dinner party. Juicy and tender chicken breasts are seasoned with a blend of classic Italian seasonings, onion, and garlic powder, then seared until golden brown. The creamy white wine sauce, flavored with capers and herbs, adds a tangy and savory note to the dish, making it a standout favorite. Serve it with a side of steamed vegetables or a simple green salad for a complete and satisfying meal.
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
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I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
45min
Total Time
$3.16
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 tsp
Freshly Ground Black Pepper
plus more for seasoning
1 tsp
plus more for seasoning
1 tsp
Italian Seasoning
1 tsp
Onion Powder
1 tsp
Garlic Powder
2 Tbsp
plus more for coating chicken
3 Tbsp
Butter , divided
1/4 cup
Dry White Wine
1/2 cup
Chicken Stock
or Water
1/2 cup
Whipping Cream
2 Tbsp
Capers , drained, rinsed
2 sprigs
Fresh Parsley , chopped
6
Cherry Tomatoes , halved
for garnish
1
cut into wedges, for garnish

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Nutrition Per Serving

VIEW ALL
CALORIES
446
FAT
29.3 g
PROTEIN
37.6 g
CARBS
5.9 g

Author's Notes

If your chicken breasts are too large, consider butterflying (splitting down the center) and pounding the breast flat before cooking.

Double up the quantities for sauce and make a delightful creamy pasta dish.

To fix a splitting sauce, add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce.

Adding butter at the end of the cooking process preserves the flavor of butter in the end product and gives your sauce a glossy finish in the end!

Cooking Instructions

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Step 1
Coat the Boneless, Skinless Chicken Breasts (4) with olive oil. Then, season with Freshly Ground Black Pepper (1 tsp) , Salt (1 tsp) , Italian Seasoning (1 tsp) , Onion Powder (1 tsp) , and Garlic Powder (1 tsp) .
Step 2
In a large sauté pan over medium-high heat, add Olive Oil (2 Tbsp) and 2 Tbsp of Butter (2 Tbsp) (reserving the other tablespoon for later) until the butter foams.
Step 3
Add the seasoned chicken breasts to the pan, turning frequently until browned, about 3 minutes.
Step 4
Transfer the chicken breasts to a plate. Cover with foil to keep warm.
Step 5
Return the pan to the stove and turn the heat up to high. Add in Dry White Wine (1/4 cup) and Chicken Stock (1/2 cup) , while scraping the bottom of the pan to deglaze. Then add Whipping Cream (1/2 cup) , whisking continuously.
Step 6
Return the chicken breasts to the pan and spoon the sauce over them, covering them with a lid to simmer. Continue to cook until the chicken breasts are cooked through, with juices running clear, or until they reach an internal temperature of 160 degrees F (72 degrees C).
Step 7
Remove chicken from the pan onto the serving platter.
Step 8
Continue reducing the liquid until desired consistency (remembering that the sauce will continue to thicken as it cools). Add in Capers (2 Tbsp) and a knob of Butter (1 Tbsp) , whisking until the sauce is glossy. Season with salt and pepper to taste
Step 9
Pour the sauce over the chicken and garnish with a Lemon (1) , Fresh Parsley (2 sprigs) , and Cherry Tomatoes (6) .

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5.0
1 Ratings
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Nutrition Per Serving
Calories
446
% Daily Value*
Fat
29.3 g
38%
Saturated Fat
14.3 g
72%
Trans Fat
0.4 g
--
Cholesterol
157.3 mg
52%
Carbohydrates
5.9 g
2%
Fiber
1.1 g
4%
Sugars
2.6 g
--
Protein
37.6 g
75%
Sodium
955.5 mg
42%
Vitamin D
0.5 µg
2%
Calcium
39.8 mg
3%
Iron
1.7 mg
9%
Potassium
92.2 mg
2%
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