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Chicken Breasts in Caper Cream Sauce

Reviewed: Oct. 27, 2013
This chicken was amazing with very minimal changes made. I seasoned the chicken with the salt, garlic powder, fresh dill weed, and lemon pepper but didn't measure it, just sprinkled ample amounts of each on the chicken. I let the chicken sit in the seasoning for about 20 minutes and then cooked it in the butter, adding a few cloves of chopped up garlic to the butter first. Once it was cooked I deglazed the pan with a big splash of white cooking wine and then added 1.5 cups of whipping cream. I brought it to a boil and then down to a simmer. I added a few pinches of salt and a few sprinkles of lemon pepper and then put in 4 tbsp of capers and let it simmer for a few minutes. I served the chicken and the sauce over top of spaetzle and with a side of sauteed zucchini. Amazing and restaurant quality!! Will make again and again!!!! Absolutely does NOT need to be thickened with flour or cornstarch, great as is!!!
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