Reviewed: Mar. 25, 2009

Wow! Hubby couldn't stop talking about this dish, said it was like something you'd get in a restaurant, even used the word "phenomenal". And from the cook's perspective it absolutely couldn't have been faster/easier to prepare. Made some minor changes - 1/2 salt, 1/2 lemon pepper (not a fan), a little garlic in with the chicken, used a splash of white wine to deglaze the pan, and doubled the cream. Served it with a side of asparagus. Wow! Phenomenal!

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Mar. 21, 2009

Great "Quick" Chicken dish that really tastes good. I made extra sauce to pour over egg noodles.

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CookKR

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 12, 2009

Very tasty...double the sauce by adding 1 cup of the cream. The capers add enough saltiness to maybe go 1/2 tsp salt.

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Ped

Cooking Level: Expert

Home Town: Blaine, Minnesota, USA

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Reviewed: Mar. 10, 2009

Sooo yummy. All my boyfriend could do was shake his head and say, "this is excellent" as he splattered sauce on his face. For the chicken I cut the breasts thin and marinated them in fresh lemon juice. I omitted the salt and lemon pepper and used fresh garlic and fresh cracked pepper, and I also added a dash of EVOO so the butter wouldn't burn. For the sauce I deglazed the pan with a splash of a pino grigio, doubled the recipe, as I used pasta as my side, and added dill to the sauce. It was perfect and really easy. I will be cooking this again for sure.

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Kiri

Cooking Level: Beginning

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Reviewed: Mar. 8, 2009

Great! My husband loved it! We ate it 2 nights in row, due to him requesting it again. I made it just like DeeDee in the the top review said!

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cylafont

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Mar. 7, 2009

I loved this recipe! I just got done eating it and had to review it. I made a couple changes - I used thinly sliced chicken breasts, fat free half and half, and put the dill right into the sauce. Very quick and easy!

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Jules

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

Incredible. The sauce is amazing. Adjectives forever. But there isn't NEARLY enough of it, which is the ONLY reason I'm deducting a star. Triple the sauce and you will love yourself. Thanks for the recipe!!!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 5, 2009

This recipe was fantastic. I used light cream and doubled it as many of the reviews mentioned. I served it with steamed broccoli and penne pasta. My husband and kids loved it. Next time I would try fresh garlic but otherwise it was delicious.

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kmo1070

Cooking Level: Intermediate

Living In: Honesdale, Pennsylvania, USA

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Reviewed: Mar. 3, 2009

very good, a tad salty--probably due to natural flavor of capers. i would double the sauce

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tymber16

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Living In: Odenton, Maryland, USA

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Reviewed: Mar. 2, 2009

I made this tonight and it was great! I don't like cream sauces but this was so light it really wasn't heavy and the flavor was yummy! I did double the sauce as others suggested and squeezed a fresh lemon on the chicken as it was cooking and a little in the sauce. This will be a family staple..

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mrs.ferrante

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Morgan Hill, California, USA

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Reviewed: Feb. 28, 2009

Easy to make, capers made it quite salty though. Would make again.

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kpow33

Cooking Level: Expert

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Reviewed: Feb. 26, 2009

not usually a fan of capers...but they really add to this dish!

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luv2cuk

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Reviewed: Feb. 26, 2009

Love this recipe. I did however use fresh garlic and fresh dill. Will make this again and again.

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Sasha63

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 25, 2009

Very tasty! Added about 3/4 cup of white wine to the sauce to add a bit more flavor.

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Justine

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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Reviewed: Feb. 20, 2009

Good! I screwed it up a tad because I doubled the sauce (as others recommended) but forgot to double the capers!!! WHOOPS. Just added them after and it was still good. Husband loved it.

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Tristin

Cooking Level: Expert

Home Town: Sebago, Maine, USA

Living In: North Chicago, Illinois, USA

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Reviewed: Feb. 18, 2009

This recipe turned out really well but I made a few minor changes. I didn't include the dill but I added lemon juice to make it a lemon caper cream sauce. It was fantastic

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LAURIEB21

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Reviewed: Feb. 15, 2009

I must have done something wrong because it was so salty we could not eat it. I gave this a 5 star rating though because I plan to make it again with less salt and will rinse the capers before mixing them in. I believe this will make this dinner real good. Just add less salt. You can always add more later.

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Noel Peck

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Reviewed: Feb. 12, 2009

My picky 3 year old could'nt get enough of this chicken, so that alone makes it a 5 out of 5 for me!!! I loved the flavour, and how easy it was to prepare. I will be adding this one to my regular line-up. As per others reviews, I doubled up on the sauce. Yum!

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aba7227

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

Oh-my-goodness! This is SO good...really, it sounds simple, and it is...but the taste is so rich and flavorful! My only change was that I deglazed the pan with a splash of white wine before adding the cream for the sauce, AND, I doubled the sauce...good thing cause it's delish!!! This is a keeper, keeper, keeper! I'm going to try it with Salmon...I"m sure it'll be great!

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