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Chicken With Lemon Caper Sauce

Chef.at.Home's picture
Ingredients
  Garlic 3 Clove (15 gm), minced
  Canola oil 1 Tablespoon
  Boneless skinless chicken breast halves 20 Ounce (4 halves, 5 ounces each)
  Cold water 1 Cup (16 tbs), divided
  Reduced sodium chicken broth 1⁄4 Cup (4 tbs)
  Butter flavored sprinkles 1 Tablespoon
  Lemon juice 1 Tablespoon
  Low sodium chicken bouillon cube 1
  Cornstarch 1 Tablespoon
  Capers 3 Tablespoon, drained
  Olive oil 1 Teaspoon
Directions

In a large skillet coated with cooking spray, cook the garlic incanolaoil over medium heat for 1 minute.
Add the chicken; sprinkle with salt and pepper.
Cook for 5-7 minutes on each side or until the juices run clear.
Remove and keep warm.
In a small bowl, combine 3/4 cup cold water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to the skillet.
Combine cornstarch and remaining water until smooth; gradually stir into skillet.
Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
Stir in capers and olive oil.
Return chicken to pan; turn to coat.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Caper

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