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    My Colombian Recipes » Recipes » Main Dishes » Chicken and Turkey » Chicken With Cilantro-parsley-capers Sauce

    Chicken with Cilantro-Parsley-Capers Sauce

    Mar 23, 2011 · Modified: Jul 15, 2021 by Erica Dinho · 14 Comments

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    Chicken with Cilantro-parsley saucePin

    Chicken with Cilantro-Parsley-Capers Sauce

    Erica Dinho
    5 from 14 votes
    Print Recipe Pin Recipe

    Ingredients
     

    • 4 boneless skinless chicken breast halves
    • 1 Tablespoon butter
    • 1 Tablespoon olive oil
    • Salt and freshly ground pepper to taste
    • ¼ cup chopped white onion
    • 1 garlic clove
    • 1 cup heavy cream
    • ¼ cup chicken stock
    • ¼ cup white wine
    • ½ cup fresh cilantro finely chopped
    • ½ cup fresh parsley finely chopped
    • 1 tablespoon capers

    Instructions
     

    • Trim any excess fat from the chicken. Rinse and pat dry with paper towels. Place a chicken breast half between 2 sheets of waxed paper or plastic wrap.
    • Flatten to an even thickness of about 1u20442 inch. In a large sauce pan over medium-high heat, melt the butter with the olive oil. When hot, add the chicken, season with salt and pepper and sautué gently, turning once, until the chicken is golden, about 3 minutes per side.
    • Transfer the chicken to a warmed plate. Add the shallot to the sauce pan and sautué, stirring until translucent, 1 to 2 minutes. Add the garlic, cook for 1 minute more. Add the wine and cook for 2 minutes.
    • Add the heavy cream and chicken stock, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook for about 2 to 3 minutes. Add the parsley, cilantro and capers.
    • Season with salt and pepper. Return the chicken to the pan and cook for 5 minutes more, turning each breast several times in the sauce until well coated and hot.
    • Transfer the chicken to a serving plate or individual plates and spoon the remaining sauce over the chicken. Serve immediately.
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Chicken with Cilantro-parsley saucePin

    I made this chicken for lunch about three weeks ago and it was very tasty and easy to make. Serve it with mashed potatoes, noodles or white plain rice to soak up the delicious sauce. I used boneless chicken breast for this recipe, but you can use your favorite chicken parts.

    Enjoy it!

    Thank you all, for your congratulations and good wishes in my last post.

    More Main Dishes Recipes

    Sudado De Pescado (Colombian-Style Fish Stew)Sopa De Frijoles Con Carne (Beans And Beef Soup)Sopa De Habas Y Cebada (Barley And Fava Bean Soup)6 Comforting Chicken SoupsPasta And Chickpea Salad (Ensalada De Pasta Y Garbanzo)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Vijitha

      March 23, 2011 at 5:02 pm

      5 stars
      I have made a similar version but I have never tried using capers. Gotta try your recipe.

      Reply
    2. 5 Star Foodie

      March 24, 2011 at 8:40 am

      5 stars
      The sauce with the herbs and capers sounds so flavorful, great to pair with the chicken!

      Reply
    3. Karen

      March 25, 2011 at 2:06 pm

      5 stars
      This sounds like a really good sauce. I love capers & cilantro!

      Reply
    4. norma

      March 25, 2011 at 2:48 pm

      5 stars
      I like this saue. I remember i tried it on shrimp a while back. Very tasty.

      Reply
    5. tasteofbeirut

      March 26, 2011 at 12:39 am

      5 stars
      This reminds me of a wonderful cilantro soup that I tasted one time in a Mexican restaurant; I have wanted to recreate this ever since. Thanks for a great recipe!

      Reply
    6. Trish

      January 07, 2012 at 8:56 pm

      5 stars
      Erica, I would like to make this recipe but I don't like white meat... can I use boneless thighs instead?

      Reply
      • Erica

        January 08, 2012 at 8:34 am

        5 stars
        Trish, Yes.

        Reply
    7. Suzanne

      March 21, 2012 at 2:19 pm

      5 stars
      I made this yesterday without the capers and without the cream and it was delicious. Thank you!

      Reply
    8. Laura Navarro

      February 18, 2015 at 2:23 pm

      5 stars
      Hola Erica, Soy fan de tu website desde hace mas de 1 año, semanalmente cocino algo tuyo, hoy hice esta y me encato. Muchas gracias por compartir tu don con todos nosotros.

      Soy colombiana y vivo en Hollywood FL.

      Reply
      • Erica Dinho

        February 18, 2015 at 2:50 pm

        5 stars
        Gracias,Laura!

        Reply
    9. Johana Rodriguez

      November 22, 2016 at 4:51 pm

      5 stars
      Is the heavy cream same as "heavy whipping cream" I don't seem to find just a heavy cream. My sauce came out very white but great taste. Does not look like your sauce which looks transparent. I am not sure what I did wrong.

      Reply
      • Erica Dinho

        November 28, 2016 at 11:34 am

        5 stars
        Yes.

        Reply
    10. Adam

      September 27, 2019 at 12:34 pm

      5 stars
      Erica this is excellente.

      Which part of Colombia does it originate from ?

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

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