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Chicken Breasts in Caper Cream Sauce
Fantastic, and now my fiancee's favorite dish. I have made several variations with the sauce, using half and half, whole milk, or heavy cream, depending on what I have in the fridge. I do cook my capers beforehand, usually but putting in with the chicken and letting them cook to make their flavor a little more neutral. I also grate fresh parmesan into the sauce if I have it on hand. We like to eat this with rice.
4 users found this review helpful
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Reviewed On:
Mar. 13, 2011
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