Chicken in Creamy Caperberry Sauce | Tried and True Recipes (2024)

3.86 from 7 votes

Cook Time: 45 minutes minutes

• 4 thin-cut chicken breasts about 1/4” thick
• 1 cup Wondra flour
• 2 teaspoons paprika
• Vegetable oil for frying
• 3 tablespoons butter
• 1 yellow onion peeled and minced
• 8 ounces cremini mushrooms trimmed and sliced
• 6 cloves garlic peeled and minced
• 1 pound Campari tomatoes quartered
• ¼ cup caperberries stems removed if desired
• 1 and 1/2 cups chicken stock plus more if needed
• ½ cup heavy cream
• ⅓ cup parsley minced, plus more for garnish
• Salt pepper, and crushed red pepper to taste
• Lemon-Caper Rice:
• 1 cup uncooked rice
• 2 cups water
• Salt to taste
• ⅓ cup parsley minced, plus more for garnish
• 2 tablespoons capers drained
• 2 tablespoons butter melted
• Juice of 1 lemon

Prepare the Chicken:

• Preheat oven to 300°F. Pat the chicken dry and season all over with salt and pepper.

• On a large plate, combine the Wondra with salt, pepper, and paprika. Dredge the chicken in the flour and shake off excess.

• Heat the vegetable oil in a wide skillet. Once hot, add the chicken, cooking in batches if needed, for 3-6 minutes per side until very well-browned. Transfer to an oven safe dish and transfer to the oven as you prepare the rest of the meal.

Start the Creamy Caper Berry Sauce:

• Drain off the excess oil and flour from the skillet and pat it dry.

• Melt the butter in the skillet and added the diced onion and sliced mushrooms. Cook, stirring regularly, for 8-9 minutes or until the mushrooms are very well-browned and the onions are cooked through. Add the garlic and cook for 45 seconds until fragrant.

• Season with salt, pepper, and crushed red pepper. Add the tomatoes, caper berries, and chicken stock and bring to a boil. Reduce heat and simmer for 10-15 minutes until thickened and reduced, adding more stock as necessary.

Cook the Lemon-Caper Rice:

• As the caperberry sauce simmers, cook the rice. Combine the rice, water, and salt in a saucepan and bring to a boil. Reduce heat, stir once, cover and simmer for 15 minutes. Turn off the heat and rest for 5 minutes.

• In a separate bowl, combine the parsley, melted butter, and capers. Season with salt. Stir into the cooked rice until well-combined. Keep warm.

Finish the Creamy Caper Berry Sauce:

• Pour the heavy cream into the caper berry sauce and add the parsley. Stir to combine. Taste and season to your preferences and cook an additional 5-6 minutes until thickened.

• Arrange the cooked chicken in the sauce.

To Serve:

• Divide the lemon-caper rice between plates and spoon the sauce on top. Place a piece of chicken on top and spoon more sauce over. Garnish with more parsley, if desired. Enjoy!