Yummy! I had to improvise a bit; my jar of Lemon Pepper seasoning was, well, it didn't look so good so I checked the ingredients and did the following to get a "lemon pepper" flavor: I pounded the ckn breast to almost 1/4 inch thick, sprinkled with lemon juice, freshly ground pepper, sea salt, celery salt, onion powder, garlic powder, dried dill. I did this to BOTH sides of the chkn and let I sit for 20 min. I did add some slices of garlic to the butter in the skillet when I sautéed th chkn. Definitely need to double the sauce, and I next time I would add a bit of salt to the reducing cream. It took longer than 3 minutes to reduce the cream down to a good thickness but no big deal. I love the capers so next time I think i'll add a bit more! Thanks for the recipe!!
UPDATE: I have now made this recipe for my family four times in the past 3 weeks. I'm out of capers! who runs out of those?! Only thing new is I've been seasoning the sauce with a bit of the same spices that I used on the chicken-and I've been a bit more generous when dousing the chicken with the seasoning. My husband has gravitated towards putting a chicken breast and sauce on french bread-he says it is the best chicken sandwich! Thanks again
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Yummy! I had to improvise a bit; my jar of Lemon Pepper seasoning was, well, it didn't look so...