Chicken Breasts in Caper Cream Sauce
Ingredients
- 4 boneless, skinless chicken breast halves
- 1 tsp lemon pepper
- 1 tsp salt
- 1 tsp dried dill weed
- 1 tsp garlic powder
- 3 Tbsp butter
- ½ cup whipping cream
- 2 Tbsp capers, drained and rinsed
- 1 (16-oz) pkg linguine
Instructions
- 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.
- Serve over linguine.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
313
|
313
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 28 | 28 |
| Carb (g) | 2 | 2 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 974 | 974 |
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