Chicken And Lemon Caper Cream - cooking recipe

Ingredients

1/4 c. unsalted butter
4 medium shallots, finely chopped
1 lb. boned skinned chicken breasts, cut crosswise into 1/2-inch wide strips
1/2 c. lemon juice
2 c. cream
1/4 c. drained capers
1/4 c. chopped fresh parsley

Preparation

In a large skillet, melt butter over medium heat.
Add shallots and saute until lightly browned, 3 to 5 minutes.
Add lemon juice and stir; scrape the bottom of the pan with wooden spoon to remove lumps and browned bits.
When most of juice evaporates, add cream.
Gently boil until thick, 10 to 12 minutes. Stir in capers and serve immediately over cooked pasta.
Garnish with parsley.