Chicken Breasts in Caper Cream Sauce


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



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