Chicken Breasts in Dill-Caper Cream Sauce

I figured that anything with garlic, wine, cream and capers had to be good and OMG this was fabulous. I didn't have fresh basil or fresh parsley so I used dry and as I was making it for just myself so I had to cut the recipe down to 1 portion, but it turned out great. Thank you for this delicious recipe.

Amazing. May have added more garlic I forget but followed as stated n was straight up scrumptious!!! Put over angel hair pasta

Eventhough I reduced the amount of lemon juice, the taste of lemon overpowered everything. The rest of the sauce would have taste alright but I would remove the lemon juice altogether.

Made it according to the recipe. I absolutely loved the sauce and capers. All the flavors complimented the chicken perfectly.

I fried the chicken in olive oil instead of butter. Was very good

Absolutely delicious! Didn't change a thing!

Delicious!!!! My absolute favorite chicken dish is Chicken Piccata and this is practically that recipe but with a creamier sauce. I did supplement fresh parsley and thyme with dried herbs but YUM!!! It was amazing!

Only thing I did was put in smashed garlic to get the chicken cooking and as it was light brown I got rid of the garlic and finished cooking the chicken. Then deglaze as said and then I added some lightly sautéed garlic in my reasoning is the first garlic was done when the chicken was put in and heat went from low to med high and that ten minutes would turn the garlic into black untasty charcoal which even all the other goodys could not hide Other than one step it’s a five 👍

LOVE this dish! We have it in our regular rotation. The only changes I made were to triple the sauce. Yum

I made this recipe. I used fish instead of chicken. I used tilapia, but I think just about any fish would go well with the sauce. The sauce is great. All can be made in one pan. Just put your fish or chicken in the oven and use the same pan for the sauce.

The sauce came out amazing and could certainly be used with other proteins with great results. I am hoping to try it with scallops. The recipe made plenty and I wasn't sad to have the leftover sauce. I even mixed it in with a red sauce with pasta which elevated that dish nicely.

Made it twice, it was good both times. I added a bit more oil and a tbs less butter, but largely followed the recipe. I did however add the chicken back to the pan after adding the capers so the sauce could coat and warm the chicken before plating.