Lemon Caper Chicken

Capes are like mini green olives, they are a little salty, and a little lemony.

4 chicken breasts
3 T. butter
2 T. minced onion
1/4 C. dry white wine
1/2 C. chicken broth
1/2 C. whipping cream
1 lemon, grated peel and juice
2 T. capers
1 T. fresh parsley, chopped

Melt butter in large saute pan, and add onions and cook until tender.
Add chicken breasts and cook until no longer pink. Remove from pan.

Stir in wine. Add broth and bring to a boil. Cook until reduced by half.
Stir in cream, slowly. Cook over medium heat until cream begins to bubble.
Turn off heat, stir in lemon peel, juice, and capers.

Spoon sauce over chicken. Garnish with parsley.
Serve with cooked pasta, or wild rice.

{LDM}