INGREDIENTS

* 4 boneless, skinless chicken breast halves
* 1 teaspoon lemon pepper
* 1 teaspoon salt
* 1 teaspoon dried dill weed
* 1 teaspoon garlic powder
* 3 tablespoons butter
* 1/2 cup whipping cream
* 2 tablespoons capers, drained and rinsed

DIRECTIONS

1. Season chicken breasts with lemon pepper, 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. 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.