Lemon Caper Chicken alongside Chard with Roasted Beets

To make the lemon caper sauce, 

I just saute the chicken in a skillet with olive oil after sprinkling salt and pepper.

Then when the chicken is done I add about 1/4th a cup of white wine or chicken broth and the juice of about 2 good juicy lemons. 

Let that warm up with the chicken then mix in cream or coconut milk until it is the desired color. Remember to stir it as you go, so you have a good gauge of how much to put in. 

Let the juices simmer until you reach your desired consistency. You don't want it to be very soupy.

Right before serving add capers. I love a lot of them!

Bon Apetit!~