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Chicken with Lemon-Caper Sauce

Chicken with Lemon-Caper Sauce
Photo: Oxmoor House
Yield

4 servings

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.

Ingredients

  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 tablespoon olive oil
  • Cooking spray
  • 1/3 cup extra-dry vermouth
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons capers
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 163
  • caloriesfromfat 27 %
  • fat 4.8 g
  • satfat 0.8 g
  • monofat 2.8 g
  • polyfat 0.6 g
  • protein 26.5 g
  • carbohydrate 2.1 g
  • fiber 0.1 g
  • cholesterol 66 mg
  • iron 1 mg
  • sodium 474 mg
  • calcium 17 mg

How to Make It

  1. 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.

  2. 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.