Chicken Breast With Lemon & Caper Cream Sauce

Directions

Rinse the chicken and pat dry thoroughly.

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

Melt the butter in a large skillet over medium heat. Place the chicken breasts in the skillet, increasing the heat to medium-high. Turn the chicken frequently, until browned (about 5 minutes).

Reduce the heat to medium and cook for an additional 5-7 minutes, until breasts are cooked through. (Internal temperature should be 165° F. And you should no longer be able to see pink when the chicken is cut in to.)

Remove the chicken from the skillet and place onto a warm serving platter. Cover with aluminum foil.

Return the skillet to the stove and increase the heat to high. Whisk in the whipping cream and lemon juice, whisking continuously until reduced to desired sauce consistency (about 3 minutes). Remove from heat.

*Here you can either choose to stir the capers in to the sauce, or place the capers over the top of the chicken after it's plated. (I like to wait and put the capers on last. Not only does it look nicer, but it's better for guests who may not like capers or aren't their biggest fans.)

Plate the chicken and pour about 1/4 cup of the lemon cream sauce over each piece. Sprinkle about 1/4 of a teaspoon over each piece of chicken.