Chicken with Lemon-Caper Sauce

Photo: Oxmoor House
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.

Yield:

4 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

June 1997