4 chicken breast halves
3 tbsp. butter
2 tbsp. minced shallots
1/4 c. dry white wine
1/2 c. chicken broth
1/2 c. whipping cream
1 lemon, grated peel & juice
1 tbsp. capers

Saute chicken breasts in butter for 4 minutes, turn and saute for 3 minutes. Set aside and keep warm. Add shallots to skillet and cook until transparent. Stir in wine. Add broth and bring to a boil. Cook until reduced by half. Stir in cream, slowly. Cook over medium heat, stirring until cream begins to boil. Turn off heat, stir in lemon peel and juice and capers. Serve over chicken. Serve with your favorite rice. Serves 4.