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Andrew Miner
2016-12-10 14:32:06 -08:00
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src/chicken-breasts-with-caper-cream-sauce/final.png
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src/chicken-breasts-with-caper-cream-sauce/index.pug
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doctype html
html
head
link(href="/style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Chicken Breasts with Caper Cream Sauce
section.ingredients
.image
img(src="final.png")
.list
table
tr
td 4
td chicken breasts (boneless, skinless)
tr
td 1 tsp
td lemon pepper
tr
td 1 tsp
td salt
tr
td 1 tsp
td dill weed
tr
td 1 tsp
td garlic powder
tr
td 3 tbsp
td butter
tr
td ½ cup
td whipping cream
tr
td 2 tbsp
td capers
section.directions
table
tr
td 1
td Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
td 1 min
tr
td 2
td Melt the butter in a large skillet over medium heat.
td 1 min
tr
td 3
td
| Place chicken in the skillet and raise heat to medium-high. Cook, turning frequently, until
| browned evenly.
td 5 min
tr
td 4
td Reduce heat to medium and continue to cook until heated to 180°F all the way through.
td 5-7 min
tr
td 5
td
| Place chicken on a serving platter and set aside. Pour in whipping cream and whisk
| continuously until the sauce thickens.
td 3 min
tr
td 6
td Stir in the capers, then pour sauce over the chicken and serve.
td 1 min