Thursday, January 12, 2012

Lemon Caper Chicken

Happy Thursday! Two nights ago we had my mother-in-law over for dinner. It was our first time having her over for dinner since we moved into our new house. It was about a 10 minutes drive for her; instead of a two hour drive to Fresno, so it was very nice. I know that she is very conscious of what her son eats; she wants her boy to be healthy since she loves him so much! So I was under a little pressure here... I wanted to hit it out of the park! I decided on this Lemon Caper Chicken recipe that my sweet friend, Mandy shared with me a few months ago. Apparently it was a hit, because I got a sweet voicemail from my mother-in-law last night saying how much she enjoyed the dinner and how she isn't worried about her son at all! ;) I hope your family enjoys it as much as we did! Bon Appetit!          


  • 4 boneless, skinless chicken breast halves
  • 1 teaspoon lemon juice
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder
  • 3 tablespoons butter
  • 1/2 cup whipping cream
  • 2 tablespoons capers, drained and rinsed


  1. Season chicken breasts with lemon juice, pepper, salt, dill weed, and garlic powder.
  2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
  3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

1 comment:

  1. This is one of my favorite things to eat!!! Such a cute and uplifting blog Katy!!