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Lemon-Caper Chicken

By: The South Beach Diet Online

"In minutes, you will have a completely satisfying Phase Two & Three main dish you'll make again and again. Feel free to double the recipe for a crowd (but use two skillets), or halve the recipe for an intimate dinner. Make sure to buy thinly sliced breasts - they are usually sold four to a package. If you cant find them, slice a medium-sized breast crosswise, resulting in a 1/2-inch thick piece, about 4 oz in weight. Place each piece between two sheets of plastic wrap and lightly pound to flatten to an even thickness."

Rate/Review | Read Reviews (39)

1,375 Saves

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon olive oil
4 thinly-sliced boneless, skinless chicken breast halves
Salt and pepper
4 teaspoons whole-wheat flour, divided
1 medium shallot, minced
2 tablespoons drained capers
1/2 cup reduced sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon minced fresh parsley

Directions

Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.

Footnotes

Recipe easily halved to serve 2.
See more from The South Beach Diet Online.

Nutritional Information

Amount Per Serving Calories: 203 | Total Fat: 7.3g | Cholesterol: 72mg Powered by ESHA Nutrient Database

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Reviewed on Jun. 29, 2006 by Terri

I love lemon-caper chicken, so I was a bit skeptical of a lower-carb recipe. I didn't bother...

Reviewed on Sep. 5, 2006 by RoseanneM

I've been trying to re-create the Chicken Piccata dish from one of my fave restaurants, and...

Reviewed on Mar. 22, 2007 by Tara

This recipe is good, definitely healthy. The chicken turned out juicy & tender, but I do wish...

Reviewed on Jan. 8, 2007 by Totaly Smert

This recipe was VERY good. I added some fresh garlic when I grilled the chicken, and to the...

Reviewed on Feb. 1, 2007 by D M Wells

Just okay. We made this as a pasta dish by cubing the chicken before cooking and serving over...

Reviewed on Jan. 29, 2007 by K WHALEN

It smelled fantastic. Chicken was very juicy, but just a nice alternative to plain ole...

Reviewed on Aug. 7, 2006 by Dee-nice

I really liked the fresh lemon flavor of this dish along with the crispness from browning in...

Reviewed on May 27, 2006 by danacherie

Very easy and flavorful.

Reviewed on May 30, 2007 by harmanddieter

I found this recipe for a last minute dinner I had to make and it was truly easy and...

Reviewed on Apr. 15, 2007 by Debbie X.

This is the second time I made this recipe and it is delicious. My husband kept asking when I...

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