4 boneless/skinless chicken breasts – lightly pounded to uniform thickness
1 tsp lemon pepper
(or finely grated lemon zest and 1 tsp freshly ground pepper)
1 tsp kosher salt
1 tsp sweet paprika
1 tsp garlic powder
3 tbsp. butter
1 cup whipping cream
4 tbsp capers – drained and rinsed
garnish: parsley/lemon slice
Lightly rub chicken breasts with lemon juice and a wee bit of olive oil. Combine all the spices and sprinkle over the chicken, allow to rest for a bit.
Melt butter in large skillet over medium heat. Increase heat to medium high and add chicken breasts – turning often until they are browned – about 5 minutes. Turn heat down to medium again and cook for a further 7 minutes, until chicken is just barely cooked through. Remove chicken to a warm serving platter and keep warm.
Increase skillet heat to high, add whipping cream and whisk continuously until sauce has reduced enough to be thick and glossy. Remove from heat and add capers. Season to taste with salt and pepper. (add any juices that have run out of the chicken)
Spoon over the chicken breasts, garnish with parsley, lemon slice and serve over a bed of herbed noodles.
Variation: Use dill weed instead of paprika!