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Chicken With Herb Caper Sauce

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  Chopped fresh rosemary 1 Tablespoon
  Lemon juice 1 Tablespoon
  Olive oil/Vegetable oil 2 Teaspoon, divided
  Garlic clove 1 Small, mashed
  Chicken cutlets 1⁄2 Pound (thin)
  Quartered mushrooms 1 Cup (16 tbs) (small size)
  Dry white table wine 1⁄4 Cup (4 tbs)
  Canned ready-to-serve low-sodium chicken broth 1⁄4 Cup (4 tbs)
  Capers 1 Tablespoon, drained, rinsed
  Poultry seasoning 1⁄8 Teaspoon

1. In shallow glass or stainless-steel bowl combine rosemary, lemon juice, 1 teaspoon oil, and the garlic, stirring well; add chicken and turn to coat. Let stand at room temperature for 15 minutes.
2. Spray 9-inch nonstick skillet with nonstick cooking spray; add remaining oil and heat. Add chicken, reserving marinade, and cook over high heat until golden, 3 to 4 minutes on each side. Transfer to plate; set aside.
3. In same skillet cook mushrooms over medium-high heat until browned, about 4 minutes. Stir in remaining ingredients and reserved marinade and bring mixture to a boil. Reduce heat to low and return chicken to skillet; cook until chicken is heated through, 2 to 3 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 586 Calories from Fat 297

% Daily Value*

Total Fat 33 g51.2%

Saturated Fat 6.9 g34.6%

Trans Fat 0 g

Cholesterol 76.8 mg25.6%

Sodium 932.3 mg38.8%

Total Carbohydrates 26 g8.7%

Dietary Fiber 3.3 g13.1%

Sugars 2.7 g

Protein 38 g76.5%

Vitamin A 10.2% Vitamin C 23.1%

Calcium 12.5% Iron 11.7%

*Based on a 2000 Calorie diet

Chicken With Herb Caper Sauce Recipe