Crawley Family Chicken Breasts with Caper Cream Sauce

Crawley Family Chicken Breasts with Caper Cream Sauce
Staff Writer
Sylvia McArdle & Stephanie Hannus

This dish combines the Edwardian love for capers/salty appetizers in a fancy entrée. As this is a relatively inexpensive yet still elegant dish to offer, this would be a staple for Downton Abbey dinners when no guests are present.

4
Servings
556
Calories Per Serving
Deliver Ingredients

Notes

The Unofficial Downton Abbey Cookbook (F+W Media, September 2012) By Emily Ansara Baines

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 Teaspoons lemon pepper
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon freshly ground black pepper
  • 2 Teaspoons fresh dill
  • 1 1/2 Teaspoon garlic powder
  • 1/2 Cup fresh lemon juice
  • 4 Tablespoons unsalted butter
  • 1 clove garlic, diced
  • 1/2 Teaspoon sugar
  • 2 Tablespoons dry white wine
  • 1/2 Cup heavy cream
  • 2 Tablespoons capers, drained and rinsed

Directions

Thoroughly season the chicken breasts with the lemon pepper, sea salt, black pepper, dill, and garlic powder. Then marinate the chicken breasts for at least 2 hours in the lemon juice.

Melt the butter in a large skillet over medium heat. Add the garlic and sugar, and sauté for 5 minutes. Place the breasts in a skillet and increase the heat to medium-high. Turn the chicken frequently until brown, about 5 minutes. Reduce the heat to medium and cook the breasts for 5-7 minutes or until they're cooked through. Remove the chicken, cover with foil, and keep warm.

Increase the heat to high, and whisk in the wine and the heavy cream. Whisk until the mixture is reduced to a sauce like consistency, about 2-3 minutes. Remove from the heat, then stir in the capers. Pour the sauce over the chicken breasts and serve.

Family Shopping Tip

Plan out and shop for a week's worth of dinners. Keep essential oils, spices, and herbs in your pantry at all times.

Family Cooking Tip

Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe.

Nutritional Facts

Total Fat
30g
46%
Sugar
2g
N/A
Saturated Fat
16g
79%
Cholesterol
270mg
90%
Protein
63g
100%
Carbs
6g
2%
Vitamin A
241µg
27%
Vitamin B12
0.6µg
10.8%
Vitamin B6
2mg
100%
Vitamin C
13mg
21%
Vitamin D
0.4µg
0.1%
Vitamin E
2mg
11%
Vitamin K
6µg
8%
Calcium
52mg
5%
Fiber
0.8g
3.2%
Folate (food)
35µg
N/A
Folate equivalent (total)
35µg
9%
Iron
1mg
8%
Magnesium
87mg
22%
Monounsaturated
8g
N/A
Niacin (B3)
26mg
100%
Phosphorus
614mg
88%
Polyunsaturated
2g
N/A
Potassium
1016mg
29%
Riboflavin (B2)
0.5mg
31.6%
Sodium
709mg
30%
Sugars, added
0.5g
N/A
Thiamin (B1)
0.3mg
18.7%
Trans
0.5g
N/A
Zinc
2mg
14%