Chicken breasts in cream sauce

Chicken with cream sauce

You can’t have too  many chicken recipes and this one was a recent discovery that put a big mmm….. smile on our faces. I modified the original recipe from allrecipes quite a bit, flavoring the butter with garlic and deglazing with wine, and I don’t regret it a bit.  If you like creamy sauces, you must try this one.  I served it with rice.


  • 4 chicken breasts
  • salt, pepper, dried dill
  • flour for coating
  • 2 cloves garlic. chopped
  • 3 tablespoons butter
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 2 tablespoons capers, drained and rinsed

How to make: You can use whole chicken breasts (you know, I mean halves as they come in the packet) or cut them in cubes as I did.  Season the chicken with salt, pepper, and dried dill. Coat them lightly in flour. In a big skillet, heat the garlic in the butter. Saute the chicken until it’s brown and cooked. Remove the chicken. Deglaze the pan with half cup white wine.  Put the heat up, add the heavy cream and whisk continuously until it thickens, about 3-4 minutes. Add the capers, pour over the chicken and serve.

Chicken with cream sauce and capers served with rice

2 thoughts on “Chicken breasts in cream sauce

    • Bravo, Maria! I’m glad you tried it. It counts as comfort food, it’s cooked very quickly, loved by kids and all you need to have handy is the heavy cream. I, too, cook it all the time. If you like tomato sauce, try also, “Chicken cacciatore” and “The most tender chicken”.

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