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Chicken With Herb Caper Sauce

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Ingredients
  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
Directions

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: 
Easy
Course: 
Side Dish
Method: 
Browned
Dish: 
Sauce
Ingredient: 
Caper

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