Chicken Breasts in Caper Cream Sauce

      I tried a delicious new recipe last night which I found in the August/September issue of Allrecipes magazine.  I'm posting is so you can try it, too.  It was also very quick and easy.  I served it over spaghetti.

Chicken Breasts in Caper Cream Sauce

4 (6 oz) boneless, skinless chicken breasts, patted dry (I     

      used 8 chicken tenders, which I always have on hand)

1 tsp. lemon pepper

1 tsp salt

1 tsp dried dill weed

1 tsp garlic powder

3 Tbsp. butter

1/2 c. whipping cream

2 Tbsp capers, drained & rinsed

1. Sprinkle chicken with lemon pepper, salt, dill, and garlic powder.  Melt butter in large skillet over medium heat. Cook chicken, turning frequently, until golden on both sides, about 5 minutes. (Reduce heat a bit if butter starts to brown.).   Continue cooking, turning chicken once, 5-7 minutes (if using tenders this doesn't take as long) or until and instant-read thermometer inserted into thickest parts registers 165 degrees.  Transfer chicken to serving platter and cover with foil.

2. Increase heat to high.  Add whipping cream to skillet; simmer, whisking constantly, until reduced to sauce consistence, about 3 minutes.  Remove from heat, stir in capers, and pour over chicken. (I return the chicken to the skillet with the sauce because that coats the chicken better.)  Garnish with cherry tomatoes, if desired.

Note:  I will double the whipping cream and capers next time since there wasn't a lot of sauce leftover after coating the chicken to pour over the spaghetti when serving.