This simple chicken recipes features chicken breasts browned in a skillet then topped with a flavorful sauce of lemon juice, capers, parsley, and vermouth. If you don't want to use vermouth, substitute 1/3 cup of chicken broth. Round out the meal by serving the chicken over pasta with a side dish of steamed asparagus.
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
1/3 cup extra-dry vermouth
3 tablespoons fresh lemon juice
1 1/2 tablespoons capers
1 tablespoon chopped fresh parsley
How to Make It
Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove from skillet. Set aside; keep warm.
Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.
The sauce is quite good, but I really butchered the recipe. The video mentions breading the chicken, as well as cooking it in the sauce while finishing. The video also cut the cooking time for the chicken in half from the written recipe. Very confusing for amateur cooks like myself to follow. :(
This recipe is so easy and so delicious. I added some sliced garlic when making the sauce for an added kick. My chicken took a little longer to cook than the recipe called for, but I just use a meat thermometer to measure the doneness. I served on some whole wheat pasta beds with a veg side. Great to have the leftovers the next day as my lunch also!
A family favorite that is good enough for a dinner party! I serve it on a bed of steamed spinach, the sauce is excellent with the spinach. As a side dish I serve pasta with a little lemon olive oil, minced garlic, chopped tomato and fresh basil.
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