Chicken With Lemon Caper Sauce
|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|
|Capers||3 Tablespoon, drained|
|Olive oil||1 Teaspoon|
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.