Chicken (Or Salmon) in a Zesty Lemon Cream Sauce

I adapted this recipe from one I found in a South Beach diet cookbook. The original recipe is with broiled salmon, I prefer it with chicken, but still prepare it both ways. It's fast, easy, and so yummy. Tastes a bit like a creamy chicken picatta.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast (pounded or sliced thin)
• 2  tablespoons extra virgin olive oil
• 2  garlic cloves, minced
• 1⁄4 cup lemon juice
• 2  tablespoons capers
• 1  teaspoon lemon-pepper seasoning
• 1⁄2 cup sour cream (reduced or fat free work great)
•  flour, enough to dust the chicken breasts
•  salt and pepper

Directions

1. Sprinkle chicken breasts with salt and pepper.
2. Lightly dredge with flour, shaking off excess.
3. Sauté chicken breasts in olive oil until light brown and cooked through, approximately 4 minutes per side.
4. Place chicken aside in a pretty dish or platter.
5. Add another tablespoon of oil to pan, if necessary, and sauté garlic over medium heat for one minute.
6. Reduce heat to low and add the lemon juice, capers, and lemon-pepper seasoning. Cook for five minutes.
7. Add the sour cream and cook for five more minutes, or until heated through.
8. Pour sauce over chicken and serve immediately.