Reviewed: Apr. 24, 2008

This is a very tasty dish and very simple to make. I followed the proportion for each ingredient as directed with the exception of the lemon pepper, which I added a tiny bit more of. Safe to say, it turned out great. Of note, the cream sauce came out darker than shown on the photo. I also cooked the coated chicken breasts in the oven for about 20 minutes at 275 degrees to make sure the inside was well cooked. I then browned the chicken in the skillet as directed and afterwards, I prepared the caper cream sauce, with heavy cream sauce rather than whipping cream, in the same skillet. The sauce was a bit salty, most likely because of the capers, yet, it turned out tasty. I will definitely make this tasty chicken recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2008

This sauce is very forgiving, so you can use what you have on hand. I added an onion with the chicken, but the onion overcooked. Next time I'll saute onion and mushrooms after I've cooked the chicken, and add the sauce to that instead of capers. Great recipe and great starting off point to make your own adjustments. Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SARAHLIZ

Cooking Level: Beginning

Home Town: Ponchatoula, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2008

This is the first recipe I commented on...I have to say this was quick, easy and delicious...I can't wait to have it for company...I served it with pasta, with garlic and oil....I did add a bit more garlic but other then that the seasoning was perfect...Thank you, thank you, thank you!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MarilynR

Cooking Level: Intermediate

Home Town: Newburgh, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2008

This was delicious. I did not double the sauce and served it on a bed of rice. It tasted yummy but hubby wanted more sauce so I will have to double it next time. I did not have whipped cream so I used milk with 1 tsp of cornstarch. I understand what others say about sauce being more decadent if made with whipped cream, however we enjoyed it with milk as well and saved some calories too. I also did not have lemon pepper so I rubbed lemon juice on chicken and added some black pepper. Wonderful and easy recipe. Thank you so much.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2008

Awesome! Husband & 2 young kids both gobbled it up. Will definitely make more sauce next time. Only change is adding fresh garlic to simmering sauce.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

pampered_dawn

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2008

Very Very Good! Would make this for company. I had bought chicken breasts with bone in so that is what i used, i did have to cook it longer so i also added white wine while it was simmering. Other than that i followed it to the "T". Thanks....will make this often.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marg P

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2008

we loved this recipe. The flavor was great. It was very quick and easy to make. I will make it again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cguillot

Cooking Level: Intermediate

Living In: Waveland, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2008

I pounded the chicken breasts and reduced the salt to 1/4tsp. Served with red potatoes & "Garlic Broccoli Spears". The sauce was really good on all of the meal. Thanks, Mommyto2boys.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2008

Quite good, even the toddler and preschooler liked it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jcadam

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2008

A deceptively simple recipe! I skipped the salt, and garlic powder, and instead added minced sauteed garlic to the cream sauce (I doubled the cream per previous reviews). This is so delicious! Served it with grilled asparagus and garlic mashed potates. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Winnie

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Bend, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2008

This was quite good. I had huge chicken breasts so I pounded them, but couldn't get them very thin. They still took forever to cook! I used just 2 breasts, (they were probably the size of 4 regular ones) and used 2/3 cup cream since everyone else said it needed more sauce. (Looking back, I probably should have just used 1/2 cup, but oh well!) I omitted the salt and didn't rinse the capers. The chicken was still very tender even after taking so long to cook through. I enjoyed the cream sauce. Served with a Trader Joe's rice pilaf and veggie.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

What a Dish!

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2008

Absolutely DELICIOUS!!! Will definitely be making this again! Especially to show off for dinner guests! Mmmmm.....thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Susanna Standish

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Turner, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2008

AWESOME!!! It is quite easy and completely flavourful...you may want to add red wine to class up the cream sauce, it is a great touch and you and your family will lick plates guaranteed (my mom did!!!!)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ERIKA

Cooking Level: Expert

Home Town: Ciudad De México, Distrito Federal, Mexico

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2008

I followed this recipe exactly and thought that it was too salty. Eventhough, I would still make it again but 1/2 the salt content.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dudley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2008

This was so easy to prepare and DELICIOUS! We are rice people so it worked great with that. Thanks for a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tonia3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2008

The only changes I made was use olive oil and doubled the cream. My picky kids loved it and said they could eat it every night. It would be and easy dish for company!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHARLANET

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2008

This was very good. I left out the salt because capers are so salty. I browned the chicken in olive oil. My chicken breasts were pretty thick, so I ended up baking them for about 10 minutes at the end to keep them from burning in the skillet. I did double the sauce and I'm so glad I did. It's really delicious! I added white wine to the skillet first as suggested. A lovely, easy dish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2008

This was good, but not like I expected. The seasonings burned on my pan, so when I added the whipping cream for the sauce there were char pieces in it. I don't know, maybe I gotta try again. But, my boyfriend enjoyed it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mango

Cooking Level: Expert

Living In: Mclean, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2008

really good, added some white wine to deglaze the pan.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

m.o.

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2008

I cooked this meal about a week ago and I let my husband rate it. He's a real meat and potatoes type of guy so whenever he is impressed by a new recipe, so am I. I would have given it a 4* but it is still a good recipe. In fact the reason I am rating it now is because he asked me to prepare it again tonight.

Was this review helpful? [ YES ]
0 users found this review helpful