Chicken in a Caper Cream Sauce

Chicken in a Caper Cream Sauce

This was sooooooo simple to make but doesn't it look beautiful?  The family asked for "regular lasagna" so I complied but knew I'd have to come up with something for myself.  I found this recipe on allrecipes.com and knew it was right up my alley.  I love me some cream sauces!  It's something that still feels sinful after so many years of thinking they were evil on low fat/low calorie diets.  Don't skimp on the seasonings because they are what really makes the flavor of the sauce when you deglaze the pan with heavy cream.  I thought it was just a tiny bit salty so use your own judgement on whether to reduce the amount.  I tend to think quite a few recipes are too salty so I think I'm overly sensitive.  This recipe only takes 3 more minutes than a basic skillet chicken breast so go that extra step and make this fabulous cream sauce! *INDUCTION FRIENDLY*

4 STARS
4 servings
1.5 net carbs per serving


4 boneless skinless chicken breast halves
1 tsp lemon pepper (some brands add sugar so read labels)
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 (I didn't rinse as I like the vinegar)


Season chicken breasts with lemon pepper, salt, dill weed and garlic powder.  Melt butter in a large skillet over medium high heat.  Place breasts in skillet and sear each side until brown, then reduce heat to medium and continue cooking until juices run clear, about 5 additional minutes.  Remove chicken and put on serving platter.  With skillet still on burner on medium high, Whisk in whipping cream, whisking continuously about 3 minutes, until sauce is reduced.  Remove from heat, stir in capers.  Pour sauce over chicken and serve.