1kg boneless skinless chicken breasts.
1 teaspoon lemon pepper.
1 teaspoon salt.
1 teaspoon dried dill weed.
1 teaspoon garlic powder.
3 tablespoons butter.
1 cup heavy whipping cream.
3 tablespoons capers, drained and rinsed.
If the chicken breasts are thick, pound them to an even thickness or cut them open horizontally to form thinner, even chicken breasts.
In a small bowl, combine the lemon pepper, salt, dill and garlic powder.
Sprinkle the mixture evenly over both sides of the chicken breasts.
In a large skillet over medium heat, melt the butter.
Add the chicken and cook until browned and cooked through, flipping once, 5-7 minutes on each side.
Once cooked, remove to a plate and cover with foil to keep warm.
Pour the cream into the same skillet, and whisk, scraping off the browned bits from the bottom of the pan.
Cook until the mixture is thick enough to coat the back of a spoon.
Stir in the capers (sauce will thicken a bit more as it cools).
Serve the chicken topped with the cream sauce.