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