Dill Caper Cream Sauce

A great sauce for poaching fish or cooking vegetables like asparagus or Brussels sprouts. It also goes well with pan fried chicken. I will present this for fried chicken, but for fish you can either substitute fish into the frying process, or make the sauce and poach the fish in the sauce.

Ingredients

  • 8 oz Heavy Cream
  • 4 oz White wine – dry
  • 2.5 TBL Fresh Lemon juice
  • 4 TBL Capers – drained
  • 2 TBL Fresh Dill – chopped – 2 tsp dry
  • 1 TBL Fresh Basil – chiffonade – 1 tsp dry
  • 1 TBL Fresh Parsley – chopped – 1 tsp dry
  • 1.5 tsp Fresh Thyme – 0.5 tsp dry
  • 0.25 tsp Garlic powder
  • Sea salt and pepper to taste
  • Chicken
    • 4 Thighs – boneless and skinless – pounded thin
    • 0.25 cup Flour
    • 3 TBL Butter
    • 3 Garlic Cloves – minced

Process

  1. Mise en Place: Measure and prepare your ingredients prior to starting.
  2. Prepare Chicken
    1. Place chicken between two sheets of film and beat until a thin filet.
    2. Generously salt and pepper the filets.
    3. Melt butter in skillet on Med heat and cook garlic 1 min.
    4. Put flour in bowl and coat chicken in flour.
    5. Add chicken in skillet and cook until no longer pink, ~5 mins per side.
    6. Remove from heat and cover to keep warm.
  3. Prepare Sauce
    1. Deglaze pan with wine to loosen fond.
    2. Stir in cream, lemon juice, basil, parsley, dill, and thyme.
    3. Bring to a boil and reduce heat to simmer.
    4. Whisk continually for 3 – 5 mins.
    5. Stir in capers and cook 2 mins.
  4. If poaching Fish
    • Add fish fillets to sauce and poach for 4 mins.
  5. Serve chicken with sauce drizzled on top.

Options: serve over Angelhair pasta or with a green vegetable.

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