Chicken in Caper Cream Sauce

Chicken in Caper Cream Sauce

 

4 boneless/skinless chicken breasts – lightly pounded to uniform thickness

1 tsp lemon pepper

(or finely grated lemon zest and 1 tsp freshly ground pepper)

1 tsp kosher salt

1 tsp sweet paprika

1 tsp garlic powder

3 tbsp. butter

lemon juice

olive oil

1 cup whipping cream

4 tbsp capers – drained and rinsed           

garnish:  parsley/lemon slice

Lightly rub chicken breasts with lemon juice and a wee bit of olive oil.  Combine all the spices and sprinkle over the chicken, allow to rest for a bit.

Melt butter in large skillet over medium heat.  Increase heat to medium high and add chicken breasts – turning often until they are browned – about 5 minutes.  Turn heat down to medium again and cook for a further 7 minutes, until chicken is just barely cooked through.  Remove chicken to a warm serving platter and keep warm.

Increase skillet heat to high, add whipping cream and whisk continuously until sauce has reduced enough to be thick and glossy.  Remove from heat and add capers.  Season to taste with salt and pepper.  (add any juices that have run out of the chicken)

Spoon over the chicken breasts, garnish with parsley, lemon slice and serve over a bed of herbed noodles.

Variation:  Use dill weed instead of paprika!

Chipotle Chicken

Once upon a time, I had a Spanish Tapas Bar … strangely enough (to me anyway) one of the most requested dishes was the chicken livers in Chipotle Cream.  When we started to provide this dish with your choice of chicken liver, chicken breast, chorizo sausage, and even prawns or scallops, it really took off!  This version uses chorizo sausage and chicken breasts but it is so versatile you can use whatever you like once you have the chipotle cream made.

2 chicken breasts – sliced into bite size pieces

2 wine cured, dried chorizo sausages

3 tbsp butter

1 1/2 cups heavy cream

1 tbsp chicken stock concentrate

3 garlic cloves

2 chipotle chiles, in adobo sauce – minced

kosher salt and freshly ground pepper

scallions (green spring onion)

Melt butter, and saute garlic just until tender.  Stir in 1 minced chipotle chile and the cream.  Cook over moderate heat until sauce has thickened – taste for seasoning, and add more chipotle (if you like it a bit hot) and perhaps a bit of salt and pepper.  Like it?  If not loving it, add more chipotle!  Add sliced chorizo sausage and chicken pieces.  Let cook over moderate heat until sauce has thickened, developed a glossy rich look and the chicken is cooked through.  Garnish with thinly sliced scallions.

Serve with rice – or our favorite – paella!  The sauce is so delicious make sure to serve bread for dipping …