To make chicken breasts with caper sauce, saute shallots, garlic and capers with white wine and Dijon mustard, thicken the sauce with sour cream, and pour over seasoned and grilled chicken breasts. Food Network publishes a recipe for grilled chicken with creamy caper sauce by Sandra Lee on FoodNetwork.com.
Preheat a grill pan or outdoor grill to medium-high heat. Brush the grill grate or pan with canola oil. Season 4 boneless and skinless chicken breasts with 2 teaspoons of lemon pepper seasoning and set on the grill, cooking for four to five minutes on each side. Arrange the fully-cooked chicken breasts on a platter.
In a separate medium-sized skillet, heat 3 tablespoons of olive oil over medium heat. Add 1 diced shallot and 1 tablespoon of chopped garlic to the pan, and saute for two minutes. Add 2 tablespoons of capers and 1 cup of white wine or chicken stock to the pan, then simmer until reduced by half. With a whisk, mix in 1 tablespoon of Dijon mustard and 2 tablespoons of freshly-chopped parsley leaves. Season to taste with salt and pepper.
Simmer for one minute, then take off the heat and mix in 2 tablespoons of sour cream. Apply a dollop of the sauce to each chicken breast and serve.