Chicken Breasts in Caper Cream Sauce

This is an adaptation of Chicken Breasts in Caper Cream Sauce (actually adapted from the original version posted at allrecipes.com).

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breast halves
•  kosher salt
•  fresh ground black pepper
• 1⁄2 cup all-purpose flour
• 2  tablespoons butter
• 2  garlic cloves, minced
• 1⁄4 cup white wine
• 1  tablespoon  minced fresh dill
• 1⁄2 lemon, zest of
• 1  lemon, juice of
• 1⁄2 cup  light cream or 1⁄2 cup  fat-free half-and-half
• 2  tablespoons capers, drained

Directions

1. Pound chicken breasts between layers of heavy plastic wrap until even thickness, about 1/2" thick.
2. Stir salt and pepper into flour. Dip both sides of chicken into flour, shaking off excess. (Discard any remaining flour.).
3. Melt butter in a large skillet over medium-high heat. When foaming subsides, reduce to medium and add chicken. Cook until browned on both sides, 4-6 minutes per side. Transfer to plate and cover loosely with foil.
4. Add garlic to butter and saute until fragrant, about 1 minute.
5. Add wine and scrape up any browned bits from bottom of pan. Simmer 3-4 minutes. Add dill, lemon zest, lemon juice, cream and capers. Simmer until slightly thickened. Adjust salt and pepper in sauce if needed. Spoon over chicken and serve with rice or couscous.