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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 27%
  • Fat: 4.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 26.5g
  • Carbohydrate: 2.1g
  • Fiber: 0.1g
  • Cholesterol: 66mg
  • Iron: 1mg
  • Sodium: 474mg
  • Calcium: 17mg

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

  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.
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