Monday, February 10, 2020

Chicken Breasts in a Lemon Caper Cream Sauce



Ingredients:

1 Lemon
4 boneless thin sliced chicken breasts
1 tsp Dill Weed
salt and pepper
2 tsp garlic powder
6 Tablespoons butter
White wine
1 cup whipping cream
3 Tbsp capers, drained and rinsed

Squeeze the juice of a lemon over both sides of the chicken breasts.  Let them sit in the lemon juice for about 15 minutes.  Then generously salt and pepper chicken breasts.  Sprinkle garlic powder and dill on chicken breasts.  Melt butter in a saute pan on medium.  Brown chicken breasts on both sides until almost cooked through.  Remove chicken breasts to a plate and cover with foil.  Turn heat to medium high and deglaze pan with white wine.  Whisk in whipping cream and reduce for about 6 minutes.  Add in capers and chicken breasts and simmer until cooked through, about another minute or 2.

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