Ingredients

• 2 boneless skinless chicken breast halves
• kosher salt
• fresh ground black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/4 cup white wine
• 1 tablespoon minced fresh dill
• 1/2 lemon, zest of
• 1 lemon, juice of
• 1/2 cup light cream or 1/2 cup fat-free half-and-half
• 2 tablespoons capers, drained

Instructions

1. Pound chicken breasts between layers of heavy plastic wrap until even thickness, about 1/2" thick.

2. Stir salt and pepper into flour. Dip both sides of chicken into flour, shaking off excess. (Discard any remaining flour.).

3. Melt butter in a large skillet over medium-high heat. When foaming subsides, reduce to medium and add chicken. Cook until browned on both sides, 4-6 minutes per side. Transfer to plate and cover loosely with foil.

4. Add garlic to butter and saute until fragrant, about 1 minute.

5. Add wine and scrape up any browned bits from bottom of pan. Simmer 3-4 minutes. Add dill, lemon zest, lemon juice, cream and capers. Simmer until slightly thickened. Adjust salt and pepper in sauce if needed. Spoon over chicken and serve with rice or couscous.