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Chicken Breasts in Caper Cream Sauce

Reviewed: Oct. 21, 2013
So good he insisted on making it two nights in a row. I cubed the chicken and dredged it in flour before adding the dill and lemon pepper. While the chicken was cooking I added minced garlic to the pan. After removing the chicken I deglazed the pan with 1/2 cup white wine, then added the cream and capers. I doubled the cream. Delicious served over basmati rice. One of my favorite recipes ever!!
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