The picture of this chicken just leapt off the page at me, it looks so delicious. I have never used capers before but I'm told they taste similar to green olives. If your chicken breasts aren't too thick you may want to cut down the cooking time. I prefer mine to cook a little longer.
Recipe & photo: swanson.campbellskitchen.com
Season the chicken with salt and black pepper. Grate 1 tsp. zest and squeeze 2 Tbsp. juice from the lemon.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes or until browned on both sides. Remove from the skillet.
Reduce the heat to medium. Add the shallot andcapers and cook for 2 minutes, stirring occasionally. Add the lemon juice and cook and stir for 30 seconds.
Stir in the cream starter and the mustard and heat to a boil. Reduce the heat to low. Return the chicken to the skillet. Cook for 15-20 minutes or until the chicken is cooked through. Remove the skillet from the heat. Stir in the lemon zest. Let stand for 5 minutes before serving.
Serve the chicken and sauce over hot cooked rice or noodles.