1 boneless, skinless chicken breast
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
2-1/4 teaspoons butter
2 tablespoons whipping cream
2 tablespoons half & half
1-1/2 teaspoons capers, drained and rinsed
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
In a small saucepot, whisk in whipping cream and half & half, whisking continuously until reduced to sauce consistency, which won’t take long. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.