Chicken Breasts in Caper Cream Sauce
4 boneless, skinless chicken breast halves, pounded thin
1 teaspoon lemon pepper
1 teaspoon sea salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1 clove minced garlic
1/2 cup chopped onion
1 cup half and half
4 tablespoons capers, drained and rinsed
Season chicken breasts with lemon pepper, sea salt, dill weed, and garlic powder.
Melt butter in a large skillet over medium heat.
Place garlic, onion and breasts in skillet, and increase heat to medium-high.
Turn chicken frequently, until brown, about 5 minutes.
Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through.
Remove chicken to a warm serving platter, and cover with foil.
Return skillet to stove, and increase heat to high.
Whisk in half and half, whisking continuously until reduced to sauce consistency, about 3 minutes.
Remove from heat.
Stir in capers.
Pour sauce over chicken, and serve.
Serve with steamed broccoli, buttered penne pasta or garlic mashed potatoes