Ingredients
-
4 boneless, skinless chicken breasts
-
1 teaspoon lemon pepper
-
1 teaspoon salt
-
1 teaspoon dried dill weed
-
1 teaspoon garlic powder
-
3 tablespoons unsalted butter
-
½ cup whipping cream
-
2 tablespoons capers, drained and rinsed
Directions
-
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
-
Melt butter in a large skillet over medium heat. Add breasts and increase heat to medium-high; flip frequently, until brown, about 5 minutes. Reduce heat to medium; cook until cooked through, 5 to 7 minutes. Transfer breasts to a warm serving platter; cover with foil.
-
Increase heat to high. Whisk whipping cream into skillet, whisking continuously, until reduced to sauce consistency, about 3 minutes. Off heat, stir in capers; pour over breasts and serve.
Nutrition Facts (per serving)
313 | Calories |
21g | Fat |
2g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 313 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 13g | 64% |
Cholesterol 132mg | 44% |
Sodium 974mg | 42% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 28g | 56% |
Vitamin C 2mg | 2% |
Calcium 43mg | 3% |
Iron 1mg | 6% |
Potassium 345mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.