We couldn’t have company, but this is a one of the Squire’s absolute favorite meals. The original called for 4 chicken breasts, but we honestly prefer the dark meat, so I make it with chicken thighs from Costco. This, a baked potato and a salad, with Brown Sugar and Bourbon ice cream for dessert, was a feast.
Chicken in Caper Cream Sauce
4 boneless, skinless chicken pieces of your choice
1 teaspoon lemon pepper, 1 teaspoon dill weed, 1 teaspoon garlic powder, 1 teaspoon salt
3 tablespoons butter, 1/2 cup whipping cream, 2 tablespoon capers, drained and rinsed
Combine the spices in a small bowl (a custard cup works beautifully) and season the meat. I put 1/2 teaspoon on each side of each piece of meat, and rub it in, but I’m inclined to be OCD, so . . .
Melt the butter in a large skillet over medium heat. Add the chicken and turn the heat to high long enough to brown it on both sides, then cover the pan and reduce the heat, turning the meat occasionally. I use a meat thermometer, to avoid over or under cooking. Set it for 165, and you’re perfect!
Remove the chicken to a plate and keep it warm. Increase the heat to high, and stir in the cream, scraping the bottom of the pan to get all the “goodies”, about 3 minutes. Stir in the capers, and pour the sauce over the chicken.
The Squire says that when I open my restaurant, this should be at the top of the menu. Figure 313 calories preserving if you use breasts, and slightly more for thighs.
thisendoftheswamp 
I don’t know why white chicken meat seems to dominate in the store and restaurants. To me dark meat is better hands down.
Beats me. I agree that the dark meat is much tastier – juicy and tender.
Happy Easter to you and the Squire. It is tough not to have family over for Easter meal. Still, I hope you had a good meal with Squire. Much love and Easter blessings.
Thank you for your wishes. At least we had each other; so many people had to eat alone.