Just made this after seeing it in the 1st weekly planner. This dish is an instant classic. Only did 2 chicken breasts but kept the sauce volume the same and served it with angel hair pasta & a salad. This will be made again, and soon!
Hooray! So glad you liked it, Brian! Thanks for leaving a comment about it. :)
How do you think this would work if I substituted coconut milk for the cream? Coconut milk is usually quite thick as well and also high fat content.
Hi, Jeanne — Technically, I think it would work ok, but I’m not sure that the coconut flavor would really go very well with the other flavors in this dish. If you end up giving it a try, let us know how it turns out!
Recipe should have mentioned to add half and half off heat. I got a curdeld sauce. Disappointing.
Hi, Ann! I’m so sorry your recipe didn’t turn out! I think the problem was actually using half-and-half, which has a much lower fat content than the heavy cream called for in the recipe. Lower-fat dairy curdles fairly easily when heated or mixed with acidic ingredients. Heavy cream has a much greater resistance to curdling.
This was delicious, and so simple to make. My whole family loved it.
Thanks so much for this lovely recipe! It reminds me of a dish we used to call Chicken Diable a long time ago in New Orleans; I haven’t seen it in decades. (I pounded the breasts slightly to make them more tender and cook more quickly.) This made for a delicious entree, enjoyed by my family and pals. Beaucoup thanks!
I made this today. Wow! So good!! My sauce wasn’t thickening like I wanted so I added a little bit of butter. I paired it with sautéed red pepper and zucchini. Perfect dish. Definitely one of my “to impress” dishes!!! Thank you!
This was gorgeous! Needed something quick and simple for company last night after a busy day. This was so easy, yet elegant enough for company and I kept hearing groans of Mmmmmm as they ate. This is a winner !
i actually make something similar fairly often, it’s an easy go-to and goes well with almost any type of sided. most often i serve it over or with orzo, broccoli, green beans and asparagus are good veggies to match with it.
btw, this recipe is why i keep capers on hand (you can also do a similar dish with your favorite fish or with pork chops).
Capers are a magical and under-appreciated ingredient, for sure!
Nice. What’s the importance of adding white wine?
Hi, Sera! The wine adds acidity to the dish, which balances the richness of the sauce. If you’d prefer not to cook with wine, I’d suggest skipping it and adding a splash of white wine vinegar or a squeeze of lemon toward the end. Hope you like the recipe!
Yes. :) Thanks for dropping by. :)
Just made this tonight. I halved the recipe for 2. Yummy we are going to make this again!!
I want to try this, Sally. Looks beautiful. I see some peas in this sauce, too!
Hi, Gary! Those peas are actually capers! Let us know if you try the recipe — Sally and I would love to hear how you like it.
Whoa. It’s very lovely and fanimorous.
Love that there is a picture for every step!
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