Caper Cream Chicken Breasts - a MUST try dish

CAPER CREAM CHICKEN

Ingredients

4 chicken breasts - butterfly

1/2 lemon - juiced

2 tsp Lemon Dilly Dip

1 tsp SPG

1/2 tsp Roasted Garlic Aioli

Oven Roasted Tomatoes

1 pint cherry tomatoes halved

1 Tbsp olive oil

1 Tbsp Marinara seasoning mix

1 tsp SPG

1/2 tsp Roasted Garlic Aioli

1 Tbsp Oil

1 Tbsp butter

1/2 cup Half and Half or whip cream

3 Tbsp caper - drained

Directions

Preheat over to 400 degrees F

In a large bowl bowl add chicken. Squeeze 1/2 fresh lemon using 2 in 1 Citrus Press add Lemon Dilly, SPG and 1/2 tsp Roasted Garlic Aioli. Set aside.

Roasted Tomatoes

Using a ceramic knife slice cherry tomatoes in half, drizzle with olive oil and seasoning. Toss to coat and turn out to 1/4 sheet pan with sheet liner (have cut side facing up so juices stay in tomato and not run on pan.)

Place in preheated oven for 18-20 minutes.

While tomatoes are cooking, in a large skillet or frypan, add butter and melt over med high heat.

Add seasoned chicken and cook till brown, flip using Grip and Grab and cook other side. (Internal temperature should ready 165 degree.)

Remove cooked chicken from pan and set aside.

Add Half and Half into skillet and whisk over medium high heat till it starts to thicken. Add capers. Cook for a couple more minutes. Return browned chicken to pan.

Remove oven roasted tomatoes from oven and add to skillet. Stir all ingredients together.

Garnish with fresh dill or a few cherry tomatoes

Serve with rice, pasta or cooked veggies.

A simply perfect dish to impress and is to easy to make. Enjoy!