Chicken with Lemon-Caper Sauce II Recipe -
Chicken with Lemon-Caper Sauce II Recipe

Chicken with Lemon-Caper Sauce II

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"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."

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Original recipe makes 4 servings Change Servings


  1. 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.
  2. 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.
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  • 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

Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

This is a variation of a recipe I've used for years and it is a BIG hit. It works for fast weekday meals but can be "gussied" up for guests. I use sherry instead of vermouth and sometimes add chicken broth to get more sauce and then add a little diluted flour& water to make it a more gravy like sauce (the sauce is really incredible). I serve with rice pilaf and maybe steamed asparagas.

Most Helpful Critical Review
Sep 23, 2008

to me, the original recipe was way too tart and had too little sauce. We really enjoyed this recipe with the following changes: pounded chicken breasts thin, cooked 4 min on each side, replaced vermouth with 3/4 cup dry, white wine, 2 tablespoons fresh lemon juice, 3 teaspoons capers, no parsley, 1 can quartered artichoke hearts, drained, 1 cup chicken broth thickened with 1 tlbsp (or so) cornstarch mixed with 1/4 cup water.


54 Ratings

Sep 11, 2003

GSIACOBONE - You could try using chicken broth or white wine in place of the vermouth. In most recipes, lemon juice, white wine and capers seem to compliment each other (in my opinion). Let us know how it turns out. Best of luck! Josie

Oct 01, 2005

I made this for company and at the last minute I decided I needed more sauce, so I added a cup or so of half and half cream, brought it to a boil and let it thicken naturally. It was delicious and I got rave reviews. Of course it was more fattening than the regular way, so I will do it this way only for special occasions. Good recipe.

Apr 10, 2003

This is my favorite chicken recipe. If you like lemon and the sour taste of capers, then this is the recipe for you. I like to add button mushrooms as well.

Oct 03, 2005

Delicious! I only cooked 2 chicken breasts but used the same amount of ingredients as listed for the sauce. I also added some flour and a little bit of milk to the sauce, and cooked the chicken in it for a few minutes. It was so good, my boyfried actually picked up the plate and started licking the rest of the sauce off of it.

Jan 23, 2005

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

May 25, 2004

My husband and I LOVED this recipe, and it was really easy to make (and healthy too!). I followed the recipe, except for cutting the chicken into bite-sized pieces. I have a 2-month old daughter and finally found a delicious recipe which I could have ready from start-to-finish without her waking up! We will definitely be having this on a regular basis, thanks!


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