Chicken Breasts In Caper Cream Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breast halves
• kosher salt
• fresh ground black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/4 cup wine
• 1 tablespoon minced fresh dill
• 1/2 lemon, zest of
• 1 lemon, juice of
• 1/2 cup light cream or 1/2 cup fat-free half-and-half
• 2 tablespoons capers, drained

Recipe

• 1 pound chicken breasts between layers of heavy plastic wrap until even thickness, about 1/2" thick.
• 2 stir salt and pepper into flour. dip both sides of chicken into flour, shaking off excess. (discard any remaining flour.).
• 3 melt butter in a large skillet over medium-high heat. when foaming subsides, reduce to medium and add chicken. cook until browned on both sides, 4-6 minutes per side. transfer to plate and cover loosely with foil.
• 4 add garlic to butter and saute until fragrant, about 1 minute.
• 5 add wine and scrape up any browned bits from bottom of pan. simmer 3-4 minutes. add dill, lemon zest, lemon juice, cream and capers. simmer until slightly thickened. adjust salt and pepper in sauce if needed. spoon over chicken and serve with rice or couscous.