4 boneless, skinless chicken breasts

1 teaspoon lemon pepper

1 teaspoon salt

1 teaspoon dried dill weed

1 teaspoon garlic powder

3 tablespoons unsalted butter

½ cup whipping cream

2 tablespoons capers, drained and rinsed

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Season the chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
Melt butter in a large skillet over medium heat. Add chicken breasts and increase heat to medium-high. Flip frequently until browned on both sides, about 5 minutes.
Reduce heat to medium and cook until chicken is cooked through, about 5–7 minutes. Transfer chicken to a warm serving platter and cover with foil.
Increase heat to high. Whisk the whipping cream into the skillet, stirring continuously, until thickened, about 3 minutes.
Remove from heat, stir in capers, and pour sauce over chicken. Serve immediately.

Add fresh parsley or thyme for extra flavor.

Substitute ¼ cup cream with white wine for a tangy variation.

Include roasted garlic cloves for richer taste.

Add red pepper flakes for a spicy kick.

Lightly sautéed mushrooms, spinach, or asparagus can be added to the sauce.

To thicken sauce more, reduce cream longer or add a small cornstarch slurry.