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Chicken with Cilantro-parsley sauce

Chicken with Cilantro-Parsley-Capers Sauce

Erica Dinho
5 from 14 votes


  • 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


  • 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.
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