Ingredients
4 boneless, skinless chicken breast halves
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/4 cup white wine
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed
Directions
1. Season chicken breasts with salt, dill weed, and garlic powder.
2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
3. Return skillet to stove, and increase heat to high. Add white wine to deglaze the pan and once pan is clean whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.