We loved this chicken in creamy caperberry sauce. Loaded with mushrooms and caperberries and arranged atop a delicious lemon-caper rice, this chicken soothes your soul!
If you have never had caperberries before, you’re in for a treat. They’re similar to capers, but I find caperberries to be a bit more mild.
In this chicken in creamy caperberry sauce, we load up on both. The chicken is served in a rich, creamy caperberry sauce. Everything is placed on top of a delicious lemon-caper rice. The acidity from the lemon and piquant flavors of capers help balance the richness of the cream sauce.
How to make Chicken in Creamy Caperberry Sauce:
This recipe is pretty easy to whip up and it’ll only take you about 45 minutes to throw together.First, you’ll dust the thinly-sliced chicken with Wondra and spice and then you’ll fry it until it crisps up. You can keep the chicken in a warm oven as you prepare everything else for the dish.
After you transfer the chicken to the oven, simply prepare the sauce by cooking the aromatics and mushrooms. Next, you’ll add stock, tomatoes, and caperberries. From there, it’s just a matter of preparing the rice as your sauce simmers.
Right before serving, add the heavy cream to the sauce and allow it to thicken up a bit. Arrange the chicken in the sauce until it is well-coated and serve it over the rice! It’s such a unique and delicious dinner that you will love!
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Chicken in Creamy Caperberry Sauce
Ingredients
- 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
Instructions
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!
