| 4 boneless, skinless Chicken Breasts, thinly sliced | 2 Tbs. Capers |
| 2 tsp. Lemon Pepper Seasoning | 1 Tbs. Dijon Mustard |
| 3 Tbs. Olive Oil | 2 Tbs. Fresh Parsley, chopped |
| 1 Shallot, diced | 2 Tbs. Sour Cream |
| 1 Tbs. Garlic, chopped | Salt and Pepper, to taste |
| 1 Cup Chicken Stock |
Instructions: Preheat a skillet or prepare an outdoor grill over medium-high heat. Season the chicken with lemon pepper and place on hot, oiled grill. Grill 4-5 minutes per side.
Heat olive oil in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 min. Add white wine vinegar or chicken stock and capers and reduce by half. Add mustard and parsley. Season with salt and pepper to taste. Let simmer for 1 min. Remove from heat and whisk in sour cream.
