Here is yet another way to jazz up your standard chicken breast. I like to get a large package, trim them all, and make multiple recipes all at once while I am at it. “Cream sauce” is a tough thing to do in a healthy way. This version is certainly not as decadent as I imagine the original to be but quite tasty all the same!
Chicken Breasts in Caper Cream Sauce http://allrecipes.com/recipe/78741/chicken-breasts-in-caper-cream-sauce/
Season chicken with spices. Heat oil in a large skillet over medium heat. Place chicken in the skillet and increase heat to medium-high. Turn chicken frequently until brown, ~5 min. Reduce heat to medium and cook 5-7 min until done. Remove from skillet and keep warm. Increase heat to high. Whisk almond milk until it reduces a bit. Remove from heat, stir in capers, pour over chicken, and serve. Makes 4 protein servings. Minimize the oil/fat by using a nonstick spray.
It is not unusual for me to have to tweak a recipe because there are unapproved ingredients, or I simply don’t have something on the list. I am probably the only person in the world without lemon pepper in her spice cabinet but such is life. Instead, I used some lemon juice to add to the sauce. Feel free to use more almond milk to make more sauce. Spice it up how you like and feel free to add extra like the lemon juice I used. Quick and easy!
Feast with lemon, feast with capers, and as always…FEAST ON!!!
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