Ingredients

• 4 chicken boneless skinless chicken breasts "Thin- Sliced"
• 2 teaspoons lemon pepper seasoning
• 3 tablespoons olive oil
• 1 shallot, diced
• 1 tablespoon chopped garlic
• 2 tablespoons capers
• 1 cup white wine or chicken stock
• 1 tablespoon Dijon mustard
• 2 tablespoons freshly chopped parsley leaves
• 2 tablespoons sour cream

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Instructions

1. Watch how to make this recipe.
2. Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
3. Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
4. Arrange the chicken on a platter and dollop with the creamy sauce.