My name is Nikki, and I have a problem!
So, I am kind of addicted to capers. I could eat them with just about anything. This cream sauce could easily go on anything, but of course, I chose chicken. It is super easy, but everyone will think you are a pretty fancy cook if you serve this for dinner!
What you’ll need
For the sauce:
- 3 Tablespoons Olive Oil
- 1 Small Shallot, diced
- 1 Tablespoon Garlic, chopped (about 2 or 3 cloves)
- 2 Tablespoons Capers, well rinsed
- 1 Cup Dry White Wine (Or chicken broth)
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Fresh Parsley, chopped
- 2 Tablespoons Sour Cream
With my sauce I am doing a simple breaded chicken, You do this part any way that you prefer. Grilled, breaded, etc.
Chopped and measure all your ingredients, and also get your chicken ready to be cooked… however you decided to do it. I breaded mine in seasoned bread crumbs and cooked it in olive oil. Cook your chicken and throw it on a baking sheet in the oven on very low heat to keep it warm while you make your sauce.
Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and cook for about 2 minutes, or until fragrant. Then add the white wine and capers and simmer until it is reduced by half. Once reduced, whisk in the Dijon mustard and parsley, and season with salt and pepper to taste. Let simmer for about 1 minute, then remove from heat and whisk in sour cream.
Arrange chicken on plate, and spoon your sauce over the top! Then ENJOY! 🙂