1. Thoroughly season chicken breasts with lemon pepper, sea salt, black pepper, dill, and garlic powder. Then marinate chicken breasts for at least 2 hours in lemon juice.
2. Melt butter in a large skillet over medium heat. Add garlic and sugar, and saut. for 5 minutes. Then place breasts in skillet and increase heat to medium-high. Turn chicken frequently until brown, about 5 minutes. Reduce heat to medium and cook breasts for 5–7 minutes or until breasts are cooked through. Remove chicken, cover with foil, and keep warm.
3. Increase heat to high, and whisk in wine and heavy cream. Whisk until mixture is reduced to a saucelike consistency, about 2–3 minutes. Remove from heat, then stir in capers. Pour sauce over chicken breasts and serve.
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|Serving Size: 1 Serving (1000g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 156 (14%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 567.9mg||175 %|
|Sodium 1329.3mg||46 %|
|Potassium 2485.2mg||65 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.4g|
|Protein 218.8g||313 %|
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Calories per serving: 1107
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