Chicken with Lemon-Caper Sauce

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen

This simple take on chicken scaloppini is just the recipe when you're craving Italian for a weeknight meal. The lemon-caper sauce goes well with a white and wild rice blend on the side.

Yield: 4 servings (serving size: 1 breast half and 1 tablespoon sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 7.9g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 40.5g
  • Carbohydrate: 6.4g
  • Fiber: 0.6g
  • Cholesterol: 114mg
  • Iron: 1.9mg
  • Sodium: 476mg
  • Calcium: 30mg

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 3 tablespoons minced flat-leaf parsley

Preparation

  1. 1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.
  2. 2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.
  3. 3. Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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