Chicken Breasts in Caper Cream Sauce

WOW!!! This had such fantastic flavor! I did make some changes to the recipe. I used chicken tenders instead of breast halves. I didn't have any lemon pepper so I used McCormick's Key West Spice Blend (lemon zest, basil and thyme) and added black pepper in it's place. I also deglazed the pan with a couple splashes of white wine before I sauted some garlic and added the fat free half and half, as suggested by others. It was outstanding! I have also substituted Tilapia for the chicken - YUM!

I'm here to tell you this recipe was elegant and exquisite!!! I made a couple of alterations: used heavy whipping cream, doubled and added 1 tbsp of flour to it for thicker sauce. Used a little Tony Chachere's Creole Seasoning (we put it on everything in Louisiana!!!) in addition to the other seasonings for the chicken and sauteed freshly minced garlic before I added the chicken to the butter. Also cut the breasts into medium sized pieces and placed them back in the skillet with the sauce to mildly simmer for another 10-15 min. Definitely want some bread to dip in the sauce!!!

This recipe is very delicious and easy! My picky 9-year-old nephew even loved it. My husband soaked up every bit of the sauce (that I doubled) with his rice and went back for seconds. I also pounded the chicken breasts thin like other reviewers suggested. The chicken cooks up really quick and tender this way. Or, you can use the thin-sliced chicken breasts at the supermarket if you are in a hurry. I am going to try fat-free half and half next time for some of the cream. Thanks for the great recipe! Update 1/17/06-Made again tonite and used fat-free half & half and less butter- worked great. Also, lightly floured chicken with the seasonings and put some of dill directly in sauce. Uploaded picture.

For such a simple recipe, there was a lot a flavor carried in the sauce from the meat juices and fats in the cream. I used olive oil instead of butter to add a healthier element to the dish My husband and children LOVED this recipe, as did I! GREAT for a quick weeknight meal when you want to make it seem like you spent time in the kitchen...

My girlfriend LOVES when I make this for her, says that I'm going to spoil her! This is a great recipe that I only adjusted a bit after reading other reviews that made sense. Adjustments were: (1)squeezing lemon juice onto chicken breasts and then seasoning with (2) garlic pepper and dried dill weed. Then let sit 15 minutes. (3) NOT turning chicken more than twice. (4) De-glazing the pan with 1/2 cup Pinot Grigio and simmer down by one half before adding doubled recipe amounts of sauce ingredients and then letting that reduce a bit - as per directions. The thin consistency complaints I've read should be adressed by REDUCING, NOT ADDING STARCH OR FLOUR. This is a sauce and not a gravy! I like to serve this with an asparagus amandine and a cooked pasta sautéed with EV olive oil, butter, garlic and parmesan. The sauce just gets all over everything and is INcredible! Thank you mommyto2boys for this great recipe! You should let your husband browse for ingredients some more!

Pretty tasty. I used fat free half and half instead of whipping cream. Would double the sauce next time.

This is one of my favorite chicken recipes. It is easy and very flavorful. I don't think it would be quite as nice if you made it with regular milk and flour or corn starch as other readers have done. Then it becomes gravy rather than sauce?

In a pinch, mix 3 tablespoons of softened butter with 6 tablespoons of milk to replace the 1/2 cup of whipping cream.

Delicious, simple, and served with garlic mashed potatoes or brown rice, it is real comfort food. The cream is what gives this dish the richness it deserves....regular milk with cornstarch? Yikes!!

Delicious and easy! I sauteed some minced garlic in the butter before adding the chicken. I also used thin-sliced chicken breasts. Served up with some asparagus, and used the sauce on that as well. I would recommend doubling the cream to create more sauce.

What did I do wrong??? All the reviews were good and it seemed like a simple recipe but my sauce curdled! I did use fat free half n half (and it was fresh) but other than that I followed the recipe. The chicken had good flavor but I didn't even try to serve the sauce. Any ideas on what might have affected the sauce?

I made this tonight for dinner and it was AWESOME! I served it over egg noodles and added a little more capers. I will make definitely again. Wish i could rate higher. One other change - because my chicken was still partely frozen I sliced into strips and sauted; etc. - PS - I did double the cream. YUMMY!!!

Made this this weekend while visiting my son and daughter-in-law. The whole recipe just reminded me of something I had once in a nice restaurant that had mushrooms in it. I crip fried some mushrooms and then carried on with the recipe exactly as written, adding the mushrooms back in at the end with the capers. I served it on top of mashed potatoes with asparagus. Absolutely and completely fantastic!! My daughter-in-law has only dropped being a full vegetarian while breast-feeding and loved it so much, she has requested it for Christmas Eve!

We love this dish and make it often, sometimes twice in a week. We will make it for our family of 10 and everyone enjoys it. We always use more cream and capers to ensure there is enough sauce, otherwise we don't alter the recipe (unusual for me).

Delicious! I didn't have any lemon pepper or garlic powder so what I did was marinate the chicken in maybe 1/2 C lemon juice with the dill, and a sprinkling of adobo. Since I used heavy cream I opted to saute the chicken in olive oil and contrary to what a number of reviewers suggested I did NOT flour the meat-just browned it in the oil. Removed to a plate and quickly sauteed some minces garlic before deglazing the pan with the lemon juice marinade. As suggested by some others I used a full cup of cream. I second the reviewer who said resist the urge to add a thickener. Just reduce the cream to a sauce-it's delicious like that. One more error turned good: I was rushing and didn't read carefully and instead of 2T capers I just dumped in the whole little bottle. I would probably do that again-we love capers! I returned the chicken to the pan which isn't quite as pretty but the sauce was so delicious I wanted to coat the chicken in it. This was so easy and so good it will definitely go to the repeat section. Thanks for such a simple and delicious recipe!!!

Really good but I'd leave out the salt completely. Based on everyone's reviews that there wasn't enough sauce, I just doubled the cream and deglazed the pan with 1/4 cup white wine. I tasted just before adding the capers and it obviously needed salt. However, even the tiniest bit that I added caused the sauce to become overpoweringly salty. Next time I won't add any salt at all. Served over brown rice with a side salad and homemade french bread. Will definitely be a frequent guest at our dinner table.

This was delicous!! I made it just like the recipe called but doubled the ingredients for the sauce. Prepared it with white rice and zucchini. Can't wait to make it again!

LOVED THIS - Husband loved too. I minced and sauteed 2 cloves in the butter and chicken which added extra garlic flavor. Will try reduced fat cream next time.... but am afraid to sacrifice flavor!! This is a great recipe!

This is so delicious! I did increase the butter and cream by 1/2 so that we would have plenty of sauce. The only other change I made was to add a bit of dry sherry to the pan as the chicken was sautéing. The flavor of the sherry was so subtle but it added such a nice touch to the sauce.

Very Good sauce, the only change I made was to add a can of drained artichokes, and a little more cream. The spice blend was the perfect amount and combination for this dish.

We LOVED this recipe. I used chicken tenderloins, as that is always what I have on hand. I dusted them with flour mixed with the lemon pepper and garlic powder. I just recently learned to like (love) capers, and this dish is wonderful. Oh I did deglaze the pan with extra dry vermouth, something I always have in the fridge, once opened, you can keep a bottle of it in the fridge for a long time, unlike opened wine. Thank you for this great easy recipe. We will be having it often!!

I pounded the chicken breasts and reduced the salt to 1/4tsp. Served with red potatoes & "Garlic Broccoli Spears". The sauce was really good on all of the meal. Thanks, Mommyto2boys.

Very tasty. I did not have any lemon pepper so I used regular pepper, and a squeeze of lemon. I also had to substitute the whipping cream for half and half. The sauce thickened on it's own. Next time I'll cut the salt...not sure why but a little too salty.

This was EXCEPTIONAL. Based on the comments in other reviews, I dredge the chicken in whole wheat flour. I don't like cooking with butter much, so I use canola oil. I also deglaze with white wine and use lemon juice instead of lemon pepper. "Caper Chicken" is now the boyfriend's favourite dish.

This was delicious! I did cut the salt in half, just because I'd rather add it at the table if needed, and half was perfect. The browned pan from the chicken and the cream made a really tasty cream sauce. I've never had capers before and they added a unique, tangy flavor. My husband loved this, too. I will definitely make it again!

I agree that this is a four star recipe as written, and I have mixed feelings about posting the manner in which I adapted it to our own tastes, because I know that many readers are critical of such a move. Usually, I make a new recipe exactly as written first, then make adaptations. I couldn't do that this time, because I had no lemon pepper, and I just did not want to use so much cream, despite the fact that I follow a low carbohydrate diet. So here is what I did: I poured half a cup of chicken broth into a small bowl and added the zest and juice of a medium lemon, then set aside. After I had finished cooking the chicken cutlets, I added two cloves of crushed garlic and the dill to the pan, let them sizzle for a few minutes, then de-glazed the pan with 1/4 cup white wine. Then I added the chicken broth/lemon mixture and whisked 1/4 cup cream into this, and added the capers (be sure to find the smallest capers you can). Let this cook down for about five minutes, then serve the chicken with the sauce. My husband, who is not an adventurous eater, loved this, and so did I. His got served with boiled potatoes. And we both had fresh green beans. I'll make this again very soon. Hope someone can use this modification.

This was delicious! I did cut the salt in half, just because I'd rather add it at the table if needed, and half was perfect. The browned pan from the chicken and the cream made a really tasty cream sauce. I've never had capers before and they added a unique, tangy flavor. My husband loved this, too. I will definitely make it again!

This was a great recipe! I really don't pay attention to the reviews when the original recipe has been altered! I like to follow the recipe and judge on my own after that. One ingredient added or left out can make a big difference! As with all recipes I think the amount of salt used is different with everyone. I will definitely make this one again and not pay attention to reviews!

This was a very easy and flavorful recipe. The minor adjustments I made: I coated the chicken in salt, pepper & an Italian herb mix and some shredded Romano cheese. After cooking the chicken, I deglazed the pan with half a cup of white cooking wine. I used light whipping cream and doubled the sauce like others suggested. To the cream I added the dill (I used leaves, couldn't find dill weed), freshly squeezed lemon (half) and the capers. After a few minutes, I reduced to simmer and put the chicken back in for about 15 minutes. The only problem I had was getting the chicken fully cooked-- they were thicker breasts and I ended up throwing them in the microwave for 2 minutes to get them up to temp. The sauce thicken nicely and it was so tasty. If you're not a fan of dill, you may want to reduce the amount, or only use 1 tsp. even if doubling the sauce.

4 stars for how it is written, 5 stars for my improvements....dredged in flour, salt and pepper, sauted in the butter, till browned. Removed from frying pan added 1/4 cup white wine to deglazed the pan, added double the cream, double the capers, dill, (I forgot the garlic), juice from 1/2 lemon (I do not care for lemon pepper) and fresh ground pepper. Poured sauce over chicken breast. Served with green beans and coucous! It was wonderful.

I tried this recipe and wow,had everyone raveing about it.. It was good. I only made a couple of changes. I used white wine to deglaze the pan and added mushrooms, diced garlic & olive oil instead of Butter. It was a hit. However you need use twice as much cream to get enough sauce. I will make this again.

I scaled down the recipe for just me. I also added fresh mushrooms.

Unfortunately I did not like this recipe at all! Even my husband, who will eat anything, didn't like this dish. I followed the recipe exactly, but it was just not up our alley!

good recipe but I use one commercial can of cream of chicken soup,after browning boneless skinless chic,thighs add soup and frozen veges,cook for about 45min or until chic,is tender,serve on a bed of mashed potatoes or rice.

Great recipe. I think it would be outstanding as is, but I hate to admit that I had my modifications: I pounded out the chicken breasts and added minced garlic to the pan before cooking. For the sauce, I first put in a splash of white wine, then fat-free half and half followed by a few drops of lemon juice. Other than that, I followed the recipe... Overall, a delicious inspiration!

This was delicious! I did cut the salt in half, just because I'd rather add it at the table if needed, and half was perfect. The browned pan from the chicken and the cream made a really tasty cream sauce. I've never had capers before and they added a unique, tangy flavor. My husband loved this, too. I will definitely make it again!

Good recipe. I doubled the cream sauce as other reviewers suggested, and de-glazed the pan with some white wine. Served it with asparagus and parmesan noodles. Thanks!

easy, tasty, but much too much salt. This is regardless as to whether you rinse the capers. Don't forget the Chardonnay it cut right through the cream.

This recipe was easy and quick to make, but hubby and I did not care for it too much. The chicken with seasonings were good on its own, but the sauce wasn't as great as I thought it would be. Hubby said the sauce tasted "kind of weird". (But he's kind of particular anyway.) I added white wine & fresh lemon juice like others recommended, but it still wasn't a "wow" recipe (to us). However, this was a quick and easy recipe, and can probably be spruced up with the right ingredients. Thank you for sharing! It really was fun to try this new dish, even though it didn't turn out the way we thought it would.

This is fantastic! I did make it my own by lightly dredging my chx in flour (as I always do to saute) and sauteing in olive oil instead of butter (only needed 1 T). I didn't have lemon pepper or dill (and didn't want to invest $4/btl) so I omitted the dill and seasoned my chx w/garlic, s & p, then deglazed my pan w/some lemon juice before stirring in the cream (I used light and it worked just fine). My boyfried could not stop saying "Wow, this is great!" He finished the whole pan of chx himself!

This recipe is SO easy and fast yet it is delicious! I also doubled the cream sauce, 1/2 cup is not enough. You don't have to have the capers - I like mine w/out but my husband likes it with them. The dill weed is a must. I don't especially like dill but in this recipe it is yummy! I serve it over bowtie pasta and this is now a staple in our home!

This was delicious! Totally not as heavy as you would think with the heavy cream - I think the lemon lightens it up. Few changes made were: minced fresh garlic instead of garlic powder, lemon juice and pepper vs. lemon pepper; and I did de-glaze with wine. I also upped the cream amount to make more sauce. This will definitely be a staple in our house!

YUMMY! I doubled the sauce. Also, leftovers make an EXCELLENT soup. I served it with buttered fetticini, and "Daddy's Fried Corn & Onions" (from this sight). After dinner, I threw all the leftovers in a bowl, chopping the chicken first. The next day, I used butter, flour, chicken broth & milk to make a soup base, added the leftovers plus some chopped carrots.

This recipe was extremely easy to make, even for a novice like myself. Doubling the sauce is a must, you will run out otherwise. Definitely a crowd pleaser, and ready in less than 20 min.

Fantastic, and now my fiancee's favorite dish. I have made several variations with the sauce, using half and half, whole milk, or heavy cream, depending on what I have in the fridge. I do cook my capers beforehand, usually but putting in with the chicken and letting them cook to make their flavor a little more neutral. I also grate fresh parmesan into the sauce if I have it on hand. We like to eat this with rice.

Followed the recipe and we both really enjoyed it. Only used 2 breasts but kept sauce amts the same. Served over rice....very good! Thank you for sharing the recipe!

This is a definite keeper! Easy to make and quite tasty. I added a bit of 2% milk and went heavy on the capers to increase sauce volume. Other than that, followed the recipe to a "t".

Fabulous! I did make several changes due to other comments below; I used half and half in place of the cream and doubled it. I also added minced garlic after the chicken was done. And to the half and half I added 3 tbsp of flour because we like thicker sauce in our house. Delicious!

This was really good. I didn't use the lemon pepper - just a personal preference. After cooking the chicken I used 1/4 cup of white wine to deglaze the pan - chicken broth would also work. I added a squeeze of lemon juice to the sauce, which was amazing. Thanks for a lovely recipe!

I'm with Naples 34102 on this one. Sauce amount is just right for 2 chicken breasts. I also deglazed the pan with about 3 Tb Chardonnay, and reduced it quickly until the vapors ceased to tingle the nose. Omitted the garlic powder because its taste is so polyester! The flavor of this dish is so nuanced that it doesn't need garlic, but if you like it, then I'd recommend sauteeing it crushed and finely minced before you cook the chicken. I added the juice of half of a lemon and added some finely grated zest, which gave a nice zing. Right before serving, I stirred in the tiniest dollop of Dijon mustard, maybe 1/2 tsp. It gave a little indefinable je-ne-sais-quoi. The dill blends beautifully with the lemon and capers, making this special enough for a company dish.

So ask me if I'm surprised that 42,000+ have saved this recipe. Not! I frequently have made something close to this, using a bit of thyme instead of the mint, a little white wine, as another reviewer (probably lots) mentioned, and sauteing some mushrooms in the pan before added the wine and cream. Now have tried it just as written here. And have added it to my short list of quick and easy chicken dinners that I have to fall back on when the need arises. Definitely a keeper!

I changed this a bit but kept all of the original ingredients. I added some white cooking wine after adding the cream to create more sauce, which I spooned over thin spaghetti and the chicken breast. I also added chopped garlic to the butter while the chicken was cooking. This was very good and my husband liked it too.

Yep.. another winner from allrecipes! Thank you mom22boys!! My daughter had her bandmates here so last minute dinner for the gang. Everyone loved it! It was actually so good that they were asking me what capers are and about the dill etc. Changes that I made.. real lemon, fresh dill, fresh garlic and doubled sauce. Served over egg noodles. Perfect!!

Made this pretty much as written except cut the chicken in bite size pieces before saute'ing. I deglazed with some white wine and served over whole wheat Papadrelle noodles. It was nothing to write home about. Hubby did not like it - said it tasted like it had mustard in it which he hates. I think it must have been the capers which I normally love. There are too many other good chicken recipes out there so I will not be making this again. Thanks anyway.

This has become a family favorite. The dill seasoning makes it unique and I've even aimed for a healthier version using 1% milk instead of cream and it's still very good.

My newlywed husband eats everything I cook, but rarely does he ask me to make something twice. I cooked this meal last night and he said we MUST have it again!!! I took the advice to marinate the chicken in lemon juice and season it with salt, pepper and dill. I was out of fresh garlic like the other user suggested, so I used the garlic powder. It was delicious!!!

I made this tonite, and it was so good. My husband loved it, said it was the best chicken recipie yet. On the advice of others I doubled the sauce (a must!) and deglazed the pan after cooking the chicken. We will definately add this to our regular selection of dinner choices. Very good, thank you for the recipie.

Made as is, seasoned a bit more than recipe called for and cooked the chiken longer than called for and it turned out amazing. Served with my pan fried potatoes and california veggies. Delicious and no one will guess it was as easy to make as it was.

This dish was delish!! I filet/sliced the breast long ways to make thiner pieces. Made the following adjustments as recommended from several different reviewers: Marinated the chicken breast in fresh squeezed lemon juice for 15 min. Pounded the chicken just a little (use parchment paper it works really well). Dredged the chicken in flour after seasoning the meat with salt, garlic powder and dill (used fresh dill). I omited the lemon pepper, just used some of the lemon juice from the marinate in the sauce. Doubled the sauce. After cooking the meat I deglazed the pan with 1/2 cup white wine and scrapped the bottom to get all the good stuff lose. Added a couple cloves fresh minced garlic to the sauce. Topped it off with some sauted sliced mushrooms. It was so so so soo good!! Served it over rice pilaf (RiceARoni) with Copper Carrots (from this site). This is now one of my favorite dishes!! Thank you for posting it Mommyto2boys.

This is a great weeknight chicken entree that you can prepare in next to no time. We liked this well enough that I'm going to mix up a triple batch of the spices, so the next time that I make this all I have to do is pull one bottle out of the pantry instead of four.

Really Good! Only thing I did different is I used fat-free half & half instead of heavy cream. Simmered down to a wonderful consistency. Yum!

It was good and easy, but not impressive. It just didn't have enough flavour for us. We love capers, but the end result was kind of boring. However, the recipe came out fine - just a matter of personal preference, I guess

Amazing!! This recipe is superb as is. The only change was using half and half instead of whipping cream. This is a new staple in my house. Its ridiculously easy to make and tastes so gourmet.

This was so simple, fast and flavorful. We enjoyed the chicken on it's own, as well as with the sauce. We served with baked potato and a green salad. Very well received from the 2 y.o. to the 80 y.o.! Thanks for sharing this keeper!

Simple, Yummy, Affordable. . . What more could you want? Absolutely lovely! Didn't add capers, but did use some rosemary and a splash of marsala! Served over a brown/white rice combo. Will make again. Make sure to totally scrape up and incorporate those drippings. I covered the pan after first turn to keep moist. Can customize easily with this easy recipe, I used skinless drumsticks, that's all I had, please try it, you'll be glad you did.

I have been looking for this recipe--we eat close to this recipe at a very expensive resturant and I finally found it. I did change a couple things--I add sun-dried tomatoes to the sauce with the capers and once it's all put together I add a little feta cheese to top it off. Truly and excellent gourmet meal!!

This dish was AWESOME! I made it and had my roomates try it and one even said he thought he was in a restaurant! =) We're all in college and it was so quick and easy. THANK YOU!

This was well liked by my husband and two daughters. It was easy to make. I modified the recipe, as some other reviewers suggested, by dredging the chicken in seasoned flour to help the breasts take on a golden brown colour, and adding about half a cup of white wine to the pan after the browned breasts were removed to deglaze the pan and add more flavour. Thanks!

I have to say this is a delightful dish.. I read many of the other reviews before I made it and only made one change to it. I added more cream due to I like more sauce..I also tend to believe when leaving a review a person must follow the recipe in order to know the dish.. But this dish is a hit !!!

I marinated the chicken in lemon juice, and deglazed the pan with dry vermouth before adding the cream, but those are the only changes I made. Really easy, really fast, and really, really good. My husband loved it and so did I. My son wouldn't try the sauce, but he's 16, so what does he know? A winner, and one I'll make again.

Awesome dish - quick, easy and very delicious. I didn’t make any changes and it was perfect. This recipe is a keeper!

Great chicken dish. I pounded the chicken, so it was thinner. The dill really gives it a slightly different taste than my other chicken piccata recipe. My family asked for this one again!

This was so amazingly good...simple and easy to boot! I didn't change a thing and everyone loved it. Definitely going in the regular rotation. Thank you!

I made this recipe according to the directions before reading any of the reviews. I also agree that this is a very flavorful dish...and will also be making it again...but will also double the sauce. The sauce is great,just not enough so I would suggest doubling it.

Very delicious! Thank you for sharing.

Very good and VERY easy....double the sauce!!

I followed the recipe exactly and it was perfect! Thank you for a wonderful recipe!!

My wife and I made this for dinner the other night. It was the best meal we have had in a long time. The chicken with the creamy caper sauce was awesome. We are going to cook this again for a dinner party we are having next week. Thank you so much for sharing your recipe.

This was outstanding! I doubled the capers, butter, and cream, and I added one large minced garlic clove to the butter before I added the chicken breasts. I served it over garlic chicken Rice a Roni, with green beans and spinach salad with toasted pecans, sliced strawberries and Ken's fat free Raspberry Pecan salad dressing.

So Salty!! I will cut all the seasons in half next time. (I used peas instead of capers - can't imagine how much more flavor with capers!) Too much sodium and flavor for us. I can imagine a great dish otherwise.

Yummy! I had to improvise a bit; my jar of Lemon Pepper seasoning was, well, it didn't look so good so I checked the ingredients and did the following to get a "lemon pepper" flavor: I pounded the ckn breast to almost 1/4 inch thick, sprinkled with lemon juice, freshly ground pepper, sea salt, celery salt, onion powder, garlic powder, dried dill. I did this to BOTH sides of the chkn and let I sit for 20 min. I did add some slices of garlic to the butter in the skillet when I sautéed th chkn. Definitely need to double the sauce, and I next time I would add a bit of salt to the reducing cream. It took longer than 3 minutes to reduce the cream down to a good thickness but no big deal. I love the capers so next time I think i'll add a bit more! Thanks for the recipe!! UPDATE: I have now made this recipe for my family four times in the past 3 weeks. I'm out of capers! who runs out of those?! Only thing new is I've been seasoning the sauce with a bit of the same spices that I used on the chicken-and I've been a bit more generous when dousing the chicken with the seasoning. My husband has gravitated towards putting a chicken breast and sauce on french bread-he says it is the best chicken sandwich! Thanks again

Excellent recipe....doubled sauce..and cooked potatoes and broccoli as sides

Very yummy. I only had 3 breasts and was afraid it would be too salty but it was just fine. Of course cooking in butter makes everything delicous.

This sauce was amazing, I can't believe this was only the second time I have cooked with capers! I also pounded my chicken breasts thin!

Wonderful! Had all the ingredients and was looking for a chicken recipe with cream sauce. Served it with brocoli and everyone love it. 5 star!!!

Easy and delicious, although I strongly recommend doubling the sauce and there really is no need to thicken it. I also added dry white wine while I cooked the chicken and some fresh ground pepper. Delish!

OMG it was wonderful! I did not change a thing! It really made the chicken succulent! The sauce really made it! In fact days later, I took Flounder and baked it with a little butter,dill and lemon pepper seasoning, and then made the sauce as it was in the recipe and spooned it on top of the baked flounder. My husband said it was the best flounder he ever had,definitely restaurant quality! thank you!

Fabulous!! The only thing I would change for next time is tripling the sauce instead of doubling! I served the chicken over noodles, so maybe that is why I seemed to need more sauce. There was enough for 3 chicken breasts, but not the fourth. Very easy, yet elegant.

My husband loved this so much he was eating the sauce with a spoon before I could get this on a plate and on the table. Then he ate all of his serving and half of mine! Next time I would double the sauce as others mentioned. I followed several reviewers suggestions and added a splash of white wine to deglaze the pan, black pepper and a little lemon juice instead of lemon pepper. I added minced garlic to the sauce. Since it was such a hit with my husband I will make it again. For me it was good but did not wow me.

This is amazing! Lick your plate good. This is the dish to serve to company! The only thing I did different is I used a cup of whipping cream. The sauce is really, really good. So good I want to make it again tomorrow. Thanks for this one for sure!

Love this recipe! A little quinoa on the side with a vegetable of your choosing and you have an excellent dinner!

Yum!! I don't usually leave reviews but the way my boyfriend was raving after dinner I figured I'd better. I made my own lemon pepper mix with lemon zest and pepper. Next time I wouldn't add salt to the chicken, as it was a bit salty. But other than that, it was perfect! I didn't double the sauce and seemed to have a good amount for 4 breasts.

Wow...simple and delicious!! Made it as is and came out reaaly good. Will make again!

I made this for the first time last night, and it was delicious! I did dredge the chicken in flour and used white wine to de-glaze the pan before making the sauce per others suggestions. I added a tad more garlic to the sauce as well and cut back on the salt altogether because the capers are salty even after rinsing. It had a very nice taste. I served it with potatoes, but next time I will probably serve it tossed with pasta. A keeper in my book! Thanks!

I too doubled the sauce and everything was really good. I have gestational diabetes right now and it is so nice to have recipes that are flavorful and I can eat. I served rice with this for my family, but ate mine without.

Awesome. Double the sauce!!!

This recipe is fantastic! We marinated the chicken first in lemon juice for about 3 hours. We doubled the sauce and capers, and served it over angel hair pasta.

Delicious, and so easy too. I pounded the chicken breasts to an even thickness. I reduced the salt to 1/2 tsp. (so glad I did, otherwise it would have been way too salty). To cook the chicken I used 2 Tbsp. olive oil and 1 Tbsp. butter. I loved how the seasoning and browned bits from the chicken flavored the cream. I cooked the cream for only 1 min. and it had reduced to a sauce perfectly. Served it with roasted potatoes and a salad. Great meal!

This was great! If you like capers, you will love this! I followed the recipe exactly and it turned out wonderful.