Chicken and Cream Sauce
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
½ Cup Whipping Cream
2 Tablespoons Capers, Drained And Rinsed
Step 1 Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
Step 2 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.
Step 3 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 with herbed mash potatoes, sauteed spinach, rolls and beverage. Serves 4