- 4 boneless chicken breast halves, pounded very thin
- 1/4 cup all-purpose flour
- salt and ground black pepper to taste
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 cup heavy whipping cream
- 2 1/2 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 garlic and cook until fragrant, about 2 minutes. 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. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
- Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. 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.
chicken breasts in dill-caper cream sauce, recipe