Season the chicken breasts with lemon juice, pepper, salt, dill, and garlic powder.
In a skillet, melt the butter. Over high heat, sear the breasts on both sides for 2 minutes each. Lower the heat and cook until golden brown, about 8 minutes.
Remove the breasts from the skillet and place them in a baking dish. Set aside.
In the same skillet where the breasts were cooked, add the cream. Allow it to heat, stirring slowly until it absorbs all the juices, approximately 5 minutes. Add the capers.
Bathe the breasts with the sauce and serve
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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