Chicken breasts in caper cream sauce

Robin and I love this recipe. This dish is ready in 20 minutes and tastes like something you would be served at a very expensive restaurant.

Be sure you add the exact amount of capers. I added a few extra one time (just for good measure) and it ruined the dish. 

A husband (who is not a cook) developed this recipe when looking through what he had in the fridge

Ingredients

4 boneless, skinless chicken breast halves

1 teaspoon lemon pepper

1 teaspoon salt

1 teaspoon dried dill weed

1 teaspoon garlic powder

3 tablespoons butter

1/2 cup whipping cream

2 tablespoons capers, drained and rinsed

 

 

Directions

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

Melt butter in a large skillet over medium heat. Place 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 whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.