Chicken with Lemon-Caper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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