Chicken with Lemon-Caper Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Lemon lovers will savor the citrus sauce that enhances this moist chicken. The hint of garlic adds to this entree's appeal. âRebecca Baird, Salt Lake City, Utah Ingredients:
3 garlic cloves, minced |
1 tablespoon canola oil |
4 boneless skinless chicken breast halves (5 ounces each) |
dash salt and pepper |
1 cup cold water, divided |
1/4 cup reduced-sodium chicken broth |
1 tablespoon butter-flavored sprinkles |
1 tablespoon lemon juice |
1 reduced-sodium chicken bouillon cube |
1 tablespoon cornstarch |
3 tablespoons capers, drained |
1 teaspoon olive oil |
Directions:
1. In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a meat thermometer reads 17-°. Remove and keep warm.
2. In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet.
3. Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce. Yield: 4 servings.
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