Chicken and Caper Cream Sauce

INGREDIENTS:
3 chicken breasts
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 Tablespoons butter
1/4 cup white wine
1 clove garlic, minced
1/2 cup half & half
2 Tablespoons capers, drained & rinsed

DIRECTIONS:
1 - Season chicken with lemon pepper, salt, dill weed, & garlic powder.
2 - Melt butter in large skillet over medium high heat. Add chicken and brown, turning frequently for about 5 minutes.
3 - Reduce heat to medium and cook 5-7 minutes until chicken is no longer pink. Remove chicken to a baking sheet and place in oven at 250 degrees to keep warm.
4 - Deglaze skillet with 1/4 cup white wine and increase heat to high. Add garlic and half and half to skillet whisking consistently until it reaches the consistency of sauce. Add capers and mix in well.
5 - Pour sauce over chicken and serve.

THOUGHTS:
I have a weakness for caper dishes and this was just wonderful. I served the chicken over buttered penne with some fresh Parmesan.