Jason helped me out last week by find a couple of great recipes. I was running low on ideas because let's face it... cooking the same ol' same ol' gets old quick. I fixed the chicken with caper sauce & decided this is the one I wanted to blog since we loved it so much. Anybody that thinks a recipe's going to be bad when it starts with cooking the meat in butter is a nut! But I digress...
Here is the link to the recipe Jason found on AllRecipes but I put it below too with a couple tweaks I recommend. I also made rice & broccoli for the sides instead of the pasta it showed in the picture.
- What you'll need:
- 4 boneless, skinless chicken breast halves
- 1 teaspoon lemon pepper
- 1 teaspoon salt (I will omit this next time & add later if needed)
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 1/2 cup whipping cream (I used more like 3/4 cup)
- 2 tablespoons capers, drained and rinsed (Be sure to rinse!! I didn't & yowza!)
Directions
- 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.
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.
Caper Cream Sauce... YUM!
** Cook your rice in low sodium chicken stock instead of water. It's amazing the flavor it will have!
XOXO
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