A delightful chicken dish featuring a creamy lemon herb sauce with capers, perfect for a quick and flavorful meal.
Season the chicken breasts evenly with lemon pepper, salt, dried dill, and garlic powder.
Pounding the chicken to an even thickness ensures even cooking.
Heat the butter in a large skillet over medium heat until melted.
Use unsalted butter to control the saltiness of the dish.
Place the chicken breasts in the skillet and cook on medium-high heat, turning frequently until browned on both sides, about 5 minutes.
Avoid overcrowding the skillet to ensure proper browning.
Reduce the heat to medium and continue cooking the chicken until fully cooked, about 7 minutes. Remove the chicken and keep warm on a serving platter.
Cover the chicken with foil to retain its warmth.
Increase the skillet heat to high and add the heavy cream. Whisk continuously until the sauce thickens, about 3 minutes.
Whisking prevents the cream from curdling and ensures a smooth sauce.
Stir in the capers and lemon juice, then remove the skillet from heat.
Adding lemon juice off-heat preserves its fresh flavor.
Pour the sauce over the chicken on the serving platter and serve immediately.
Garnish with fresh dill or parsley for a vibrant presentation.
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