Chicken Breasts in Caper Cream Sauce
4 boneless, skinless chicken breast halves
1 tsp lemon pepper
1 tsp salt
1 tsp dried dill weed
1 tsp garlic powder
3 tbsp butter
1/2 cup whipping cream
2 tbsp capers, drained and rinsed
Season chicken with lemon pepper, salt, dill and garlic powder. Melt butter in a large skillet over medium heat. Place chicken 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. Keep warm.
Return skillet to stove, increase heat to high. Whisk in whipping cream, whisking continuosly until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken and serve. From allrecipes.com
I was disappointed in this dish, which I served over hot, cooked vermicelli. It was bland. I added a teaspoon of lemon juice and a handful of parmesan trying to give it some extra flavor, but that didn't help much.
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