Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 11

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.

Recipe by Cooking Light June 1997

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Oxmoor House

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

163 calories; calories from fat 27%; fat 4.8g; saturated fat 0.8g; mono fat 2.8g; poly fat 0.6g; protein 26.5g; carbohydrates 2.1g; fiber 0.1g; cholesterol 66mg; iron 1mg; sodium 474mg; calcium 17mg.
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