Happy Thursday! Two nights ago we had my mother-in-law over for dinner. It was our first time having her over for dinner since we moved into our new house. It was about a 10 minutes drive for her; instead of a two hour drive to Fresno, so it was very nice. I know that she is very conscious of what her son eats; she wants her boy to be healthy since she loves him so much! So I was under a little pressure here... I wanted to hit it out of the park! I decided on this Lemon Caper Chicken recipe that my sweet friend, Mandy shared with me a few months ago. Apparently it was a hit, because I got a sweet voicemail from my mother-in-law last night saying how much she enjoyed the dinner and how she isn't worried about her son at all! ;) I hope your family enjoys it as much as we did! Bon Appetit!
Ingredients
- 4 boneless, skinless chicken breast halves
- 1 teaspoon lemon juice
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 1/2 cup whipping cream
- 2 tablespoons capers, drained and rinsed
Directions
- Season chicken breasts with lemon juice, pepper, salt, dill weed, and garlic powder.
- Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
- Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Tomorrow night we have lifegroup with some of our good friends. We are learning how important it is to live in community... to sharpen eachother and to become better disciples of Jesus Christ. I will be making shredded chicken taco meat in the crockpot for the twelve of us. I like to use frozen meat, so I can cook the meat on low for 8 hours while I'm at work and it won't dry out. This recipe is for 12 people. Although, normally I use one chicken breat for Chris and I and it is plenty.
6 frozen chicken breasts
3 cans of ro-tel
2 small yellow onions chopped
taco seasoning:
1 tablespoon and 1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1-3/4 teaspoons ground cumin
1-1/4 teaspoons sea salt
1-1/4 teaspoons black pepper
Cook on low for 8 hours or on high for 4-5 hours. Shred chicken with a fork. I will probably shred halfway through cook time. Serve with tortillas and favorite condiments :)
