holy quick, easy and yummy!
as many others have commented, the sauce can be doubled and you won't be disappointed.
i changed a few minor things - browned the chicken in a mixture of 3 tbsp olive oil and lemon juice (2 splashes) instead of the herb mixture recommended.
i saved the herbs for the sauce concoction, as they taste more fresh that way. i did not use the lemon pepper since i already added lemon juice to brown the chicken. and i do not feel you need to add salt with capers in the recipe. i also used fresh minced garlic in lieu of powdered garlic and added some black and red pepper (just a wee bit) to taste. and of course, the dill weed, which balanced out the saltiness very nicely.
i must say, i have tried other lemon caper sauces before and this one turned out the best by far. i served it with an asparagus risotto and they really complemented one another nicely.
thanks for the foundation for a delicious dinner - my hubby ate 2 pieces of chicken and my 13 month old son gobbled it up!!
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