Name: Sautéed Chicken Breast in Caper Cream Sauce
Total time: PT2700.0S
Yield: 4
Ingredients: 1 package Mashed Potatoes; 4 Boneless, Skinless Chicken Breast; 1 teaspoon Freshly Ground Black Pepper; 1 teaspoon Salt; 1 teaspoon Italian Seasoning; 1 teaspoon Onion Powder; 1 teaspoon Garlic Powder; 2 tablespoon Olive Oil; 3 tablespoon Butter; 1/4 cup Dry White Wine; 1/2 cup Chicken Stock; 1/2 cup Whipping Cream; 2 tablespoon Capers; 2 sprig Fresh Parsley; 6 Cherry Tomato; 1 Lemon

Sautéed Chicken Breast in Caper Cream Sauce

Recipe

5.0

2 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 Bob Evans Original Mashed Potatoes for a complete and satisfying meal.

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Jack Lee at SideChef

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/

45MINS

Total Time

$3.98

Cost Per Serving

Ingredients

Servings

us / metric

1 pckg
(24 oz)

Bob Evans Original Mashed Potatoes (sponsored)

Boneless, Skinless Chicken Breasts

1 tsp

Freshly Ground Black Pepper

plus more for seasoning

1 tsp

Salt

plus more for seasoning

1 tsp

Italian Seasoning

1 tsp

Onion Powder

1 tsp

Garlic Powder

2 Tbsp

Olive Oil

plus more for coating the chicken

3 Tbsp

Butter, divided

4 Tbsp

Dry White Wine

1/2 cup

Chicken Stock

or Water

1/2 cup

Kemps Heavy Whipping Cream (sponsored)

2 Tbsp

Capers, drained, rinsed

2 sprigs

Fresh Parsley, chopped

Cherry Tomatoes, halved

Lemon

cut into wedges, for garnish

Nutrition Per Serving

VIEW ALL

Calories

613

Fat

37.7 g

Protein

39.6 g

Carbs

31.1 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!