Grilled Chicken with Creamy Caper Sauce (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
4 chicken boneless skinless chicken breasts thin- sliced |
2 teaspoons lemon pepper seasoning |
3 tablespoons olive oil |
1 shallot, diced |
1 tablespoon chopped garlic |
2 tablespoons capers |
1 cup white wine or chicken stock |
1 tablespoon dijon mustard |
2 tablespoons freshly chopped parsley leaves |
2 tablespoons sour cream |
Directions:
1. Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
2. Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
3. Arrange the chicken on a platter and dollop with the creamy sauce.
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