Emily's Lemon Chicken

When I was in grad school in Kentucky and I lived with my cousin Emily, she would make this amazing dish.  She has cooked it each time I have visited her over the years.  I've always wanted to learn how to make it and she has shown me, but I never really payed attention to how she makes it until she visited me last summer in MVY.

I have been needing to post this recipe for a year and haven't, so since I just made it, I might as well post it.  If you love lemon like I do and pasta, you are going to love this.  It is also very easy and quick and the house will smell amazing while it's cooking.

Chicken Breasts (I half mine so they aren't so thick)
Capers just dump some in.
2 cups Whipping Cream.  Lets be honest, I didn't measure I just made sure it covered my chicken.
1/4 cup Butter, I know I used more than this.
Garlic salt or powder
Lemon Juice
Angel Hair pasta (not spaghetti)
Parmesan cheese to top it off

Combine 1/2 tsp salt, 1 1/2 tsp chili powder, 1 1/2 tsp onion powder, 2 tsp Garlic powder
Sprinkle over both sides of chicken.

In a large pan melt half the butter over medium high heat.  Place the chicken in the pan and pour some lemon juice in the pan.

 Add some Capers when your meat is almost cooked.

You want the chicken to look like this, so if you have too much lemon juice just dump some out until you are about to put the whipping cream in and then pour it back in the pan.

Pour the whipping cream in.  I think we only put limes on the top because we had them, not because the recipe calls for it.

 Let simmer on lower heat until the sauce thickens about 5-7 minutes.

 Serve over angel hair pasta and enjoy!