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+<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Chicken Breasts with Caper Cream Sauce</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>4</td><td>chicken breasts (boneless, skinless)</td></tr><tr><td>1 tsp</td><td>lemon pepper</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>dill weed</td></tr><tr><td>1 tsp</td><td>garlic powder</td></tr><tr><td>3 tbsp</td><td>butter</td></tr><tr><td>½ cup</td><td>whipping cream</td></tr><tr><td>2 tbsp</td><td>capers</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.</td><td>1 min</td></tr><tr><td>2</td><td>Melt the butter in a large skillet over medium heat.</td><td>1 min</td></tr><tr><td>3</td><td>Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until 
+browned evenly.</td><td>5 min</td></tr><tr><td>4</td><td>Reduce heat to medium and continue to cook until heated to 180°F all the way through.</td><td>5-7 min</td></tr><tr><td>5</td><td>Place chicken on a serving platter and set aside.  Pour in whipping cream and whisk 
+continuously until the sauce thickens.</td><td>3 min</td></tr><tr><td>6</td><td>Stir in the capers, then pour sauce over the chicken and serve.</td><td>1 min</td></tr></table></section></body></html>