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
(hillary adjustment) Marinated the chicken in lemon juice for about an hour
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
Melt butter (hillary adjustment: plus 2 garlic cloves) 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.
I highly recommend you double the sauce. It was a huge hit here. Both Todd and Aaron seemed to enjoy it.