Tonight we had one of my all time favorites, Dill Chicken with a caper cream sauce.

4 boneless, skinless chicken breast halves
1 1/4 teaspoon lemon pepper
1 teaspoon salt
1 1/4 teaspoon dried dill weed
1 1/8 teaspoon garlic powder
3 tablespoons butter
1 1/2 cups whipping cream
2 tablespoons capers, drained and rinsed

Season chicken breasts with 1 tsp of each: lemon 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 and remaining spices, whisking continuously until reduced to sauce consistency, about 15 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Chicken with capers

INGREDIENTS:
2 boneless, skinless chicken breast halves
1 1/2 tsp lemon pepper (divided)
1/2 tsp salt
1 1/2 tsp dried dill weed (divided)
1/2 tsp garlic powder (divided)
1 tbs and 1-1/2 teaspoons butter
1 cup whipping cream
1 tbs capers, drained and rinsed

DIRECTIONS:
Season chicken breasts with lemon 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, and remaining lemon pepper,dill weed, and garlic powder, whisking continuously until reduced to sauce consistency, (can take about 15-20 minutes). Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

I have a little catching up to do. I will be posting many more of my favorite quick and easy recipes in the near future. 

Cornish hens

I had another winner last night, Cornish hens...yummy. 

• • 2 (20-ounce) Cornish game hens
  • 1/3 cup lemon juice
  • 1/4 cup butter or margarine, melted
  • 1/8 tsp paprika
  • 1/2 tsp dried thyme, divided
  • 1/2 tsp seasoned salt, divided
  • 1/4 tsp garlic powder, divided
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp rosemary
  Place the hens in a 9x13 in baking dish. Inject about a tbs of butter into each hen (if you don't have and injector, make a small slice in the skin and slide the butter in between the skin and breast).In a bowl, combine lemon juice, remaining butter, paprika and 1 teaspoon each of thyme, seasoned salt and garlic powder. Pour half over the hens and set the remaining mixture aside for basting. Combine salt, pepper and remaining thyme, seasoned salt, rosemary and garlic powder; sprinkle over hens. Bake, uncovered, at 375 degrees F for 30 minutes. Baste with reserved lemon juice mixture. Bake 30 minutes longer, basting occasionally, or until the meat is tender and juices run clear.