Dill-Caper Cream Sauce over Chicken Breasts
4 boneless chicken breast halves, pounded very thin
1/4 cup all-purpose flour
Salt and pepper to taste
3 tablespoons butter
1/2 cup white wine
3 cloves garlic, minced
1 cup heavy whipping cream
2 tablespoons lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons dried dill weed
1 1/2 teaspoons chopped fresh thyme
4 tablespoons capers, drained
Dredge chicken breasts in flour and season with salt and pepper
Melt butter in a large skillet over medium-low heat
Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes
Remove chicken from skillet, cover in aluminum foil to keep warm
Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom
Add garlic and cook until fragrant, about 2 minutes
Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil
Reduce heat to medium-low
Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes
Stir capers into sauce and heat for 1 to 2 minutes more
Plate chicken breasts and spoon sauce on top
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