Chicken Breasts in Caper Cream Sauce

310

Chicken Breasts in Caper Cream Sauce

 

4 boneless, skinless chicken breast halves, sliced or pounded thin

1 teaspoon lemon pepper

1 teaspoon salt

1 teaspoon dried dill weed

1 teaspoon garlic powder

6 tablespoon butter

2 cloves garlic, minced

1 cup whipping cream

4 tablespoons capers, drained and rinsed

 

Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder

Let sit 15 minutes

Melt butter in a large skillet over medium heat

Place breasts and garlic in skillet, and increase heat to medium-high

Turn chicken frequently, until brown, about 5 minutes

Reduce heat to medium, and cook 5 minutes, until breasts are cooked through

Remove chicken and keep warm

Return skillet to stove, and increase heat to medium-high

Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes

Remove from heat. Stir in capers

Pour sauce over chicken, and serve

 

Serve with vegetable and mashed potatoes

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s