Grilled Chicken with Creamy Caper Sauce

• 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

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

chicken, lemon pepper, olive oil, shallot, garlic, capers, white wine, mustard, freshly chopped, sour cream

Taken from www.foodnetwork.com/recipes/sandra-lee/grilled-chicken-with-creamy-caper-sauce-recipe.html (may not work)