- 4 boneless, skinless chicken breasts
- 2 Teaspoons lemon pepper
- 1 Teaspoon sea salt
- 1/2 Teaspoon freshly ground black pepper
- 2 Teaspoons fresh dill
- 1 1/2 Teaspoon garlic powder
- 1/2 Cup fresh lemon juice
- 4 Tablespoons unsalted butter
- 1 clove garlic, diced
- 1/2 Teaspoon sugar
- 2 Tablespoons dry white wine
- 1/2 Cup heavy cream
- 2 Tablespoons capers, drained and rinsed
Thoroughly season the chicken breasts with the lemon pepper, sea salt, black pepper, dill, and garlic powder. Then marinate the chicken breasts for at least 2 hours in the lemon juice.
Melt the butter in a large skillet over medium heat. Add the garlic and sugar, and sauté for 5 minutes. Place the breasts in a skillet and increase the heat to medium-high. Turn the chicken frequently until brown, about 5 minutes. Reduce the heat to medium and cook the breasts for 5-7 minutes or until they're cooked through. Remove the chicken, cover with foil, and keep warm.
Increase the heat to high, and whisk in the wine and the heavy cream. Whisk until the mixture is reduced to a sauce like consistency, about 2-3 minutes. Remove from the heat, then stir in the capers. Pour the sauce over the chicken breasts and serve.