Chicken Breasts in Caper Cream Sauce

Paired this with the Greek Orzo from last post for a dinner. Contrasting flavors, but it worked out for me.

Chicken Breasts in Caper Cream Sauce
Recipe from Allrecipes

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

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

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.

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.

Tine's Notes: The only change I did was use only 2 chicken breasts and 1 tbsp of butter. The amount of seasoning I used was the same and it made for a really tasty chicken breast.