Chicken Breast With Lemon & Caper Cream Sauce
January 22, 2016
This recipe has the perfect blend of herbs and spices. The lemon and caper cream sauce that is served over the chicken is just absolutely delicious and you’ll have guests licking the plate clean!
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Reduce the heat to medium and cook for an additional 5-7 minutes, until breasts are cooked through. (Internal temperature should be 165° F. And you should no longer be able to see pink when the chicken is cut in to.)
Return the skillet to the stove and increase the heat to high. Whisk in the whipping cream and lemon juice, whisking continuously until reduced to desired sauce consistency (about 3 minutes). Remove from heat.
*Here you can either choose to stir the capers in to the sauce, or place the capers over the top of the chicken after it's plated. (I like to wait and put the capers on last. Not only does it look nicer, but it's better for guests who may not like capers or aren't their biggest fans.)