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Chicken with Lemon-Caper Sauce II

By: Cooking Light magazine

"This zesty entree is on the table in only 20 minutes. Serve with a simple side dish of pasta tossed with your choice of steamed vegetables."

Rate/Review | Read Reviews (39)

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/4 teaspoon salt, divided
1/4 teaspoon black 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 teaspoons capers
1 tablespoon chopped fresh parsley

Directions

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.
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.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 163 (27% from fat); FAT 4.8g (sat 0.8g, mono 2.8g, poly 0.6g); PROTEIN 26.5g; CARB 2.1g; FIBER 0.1g; CHOL 66mg; IRON 1mg; SODIUM 474mg; CALC 17mg

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Reviewed on Oct. 8, 2003 by IDAY

This is a variation of a recipe I've used for years and it is a BIG hit. It works for fast...

Reviewed on Sep. 11, 2003 by JOSIE

GSIACOBONE - You could try using chicken broth or white wine in place of the vermouth. In...

Reviewed on Sep. 23, 2008 by LisaB

to me, the original recipe was way too tart and had too little sauce. We really enjoyed this...

Reviewed on Oct. 1, 2005 by DELTAQUEEN50

I made this for company and at the last minute I decided I needed more sauce, so I added a cup...

Reviewed on Apr. 10, 2003 by ELLIOTTA

This is my favorite chicken recipe. If you like lemon and the sour taste of capers, then this...

Reviewed on Oct. 3, 2005 by EMON79

Delicious! I only cooked 2 chicken breasts but used the same amount of ingredients as listed...

Reviewed on Jan. 23, 2005 by THGRIFFIN02

I substituted White wine and used a little flour and water. Next time I'd make extra sauce.

Reviewed on May 25, 2004 by SKYGRETCH

My husband and I LOVED this recipe, and it was really easy to make (and healthy too!). I...

Reviewed on Jan. 29, 2003 by ORLANAN

Nice to have a different taste, but not exceptional. Will impress others. Might be good with...

Reviewed on Jan. 31, 2006 by CHANNELLE1

This was good with a few adjustments that others did. I doubled the sauce and thickened it...

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