|Chicken breasts||14 Ounce (4 Pieces, 3 1/2 Ounce Each)|
|White pepper||To Taste|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Unsalted defatted chicken broth||1⁄4 Cup (4 tbs)|
|Diced green pepper||2 Tablespoon|
|Finely chopped onion||1⁄2 Teaspoon|
|Garlic powder||1 Pinch|
|Grated lemon rind||1 Tablespoon|
|Caraway seeds||1 Pinch|
Sprinkle the chicken breasts with white pepper and paprika; place in a shallow pan and bake uncovered at 375° for 30-40 minutes or until chicken is tender.
Drain off all fat.
Remove the chicken from the pan and set aside.
Deglaze the pan with the white wine, allowing the alcohol to evaporate, then add the remaining ingredients.
Reduce the sauce in the pan by one-half and ladle it over the chicken.