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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."

Rating: This weblink has been rated 45 times with an average star rating of 4.2 Read Reviews (37)

Rate/Review | 1,448 people have saved this

 

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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

  1. 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.
  2. 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.
  3. 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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 194 | Total Fat: 7.2g | Cholesterol: 72mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2007 by Tara 
This recipe is good, definitely healthy. The chicken turned out juicy & tender, but I do wish... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2007 by K WHALEN 
It smelled fantastic. Chicken was very juicy, but just a nice alternative to plain ole... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2006 by danacherie 
Very easy and flavorful. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE

 
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