Chicken with Lemon Dill Cream Sauce

Marinate chicken breasts in lemon juice from ½ squeezed lemon or 2 Tbsp concentrate and 1 tsp minced garlic for at least 15 minutes
Dip chicken in flour seasoned with ½ tsp ground pepper, 1 tsp salt, lemon pepper*. Melt 6 tablespoons butter in skillet with 1 tsp freshly minced garlic (or season chicken with 1 tsp garlic powder in flour*). Turn heat to medium-high and cook chicken in butter, turning frequently 5 minutes. Reduce heat to medium and cook 5-7 minutes, more or until chicken is cooked through. Move chicken to warm serving platter and cover with foil. Increase heat to high, whisk in 2 C whipping cream and 3 Tbsp fresh chopped dill weed, continue stirring and cooking 3 minutes or until thickened to sauce consistency. Serve chicken and cream sauce over egg noodles or rice!