Grilled Chicken With Creamy Caper Sauce
4 chicken boneless skinless chicken breasts “Thin- Sliced”
2 teaspoons lemon pepper seasoning
3 tablespoons olive oil
1 tablespoon chopped garlic
1 shallot, diced,
2 tablespoons capers
1 cup white wine or chicken stock
1 tablespoon Dijon mustard
2 tablespoon sour cream
2 tablespoons fresh parsley
Heat a grill pan or outdoor grill over medium heat over high medium heat. Brush the grate of the grill with canola oil just before you put the chicken on. Season the chicken with lemon pepper and place on grill. Grill 5 to 6 minutes preside.
Heat olive oil in a medium skillet over medium heat. Add shallot and garlic and sauté for 3 minutes. Add white wine and capers and reduce by half. Whisk in mustard, and parsley. Taste and season with salt and pepper if need. Let simmer for 1 minute. Remove from heat and whisk in sour cream. Serve over grilled chicken
Place the grilled chicken on a platter and pour over sauce.