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Chicken with Lemon-Caper Sauce Recipe
Chicken with Lemon-Caper Sauce Recipe photo by Taste of Home

Chicken with Lemon-Caper Sauce Recipe

Publisher Photo
Lemon lovers will savor the citrus sauce that enhances this moist chicken. The hint of garlic adds to this entree's appeal. —Rebecca Baird, Salt Lake City, Utah
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • Dash salt and pepper
  • 1 cup cold water, divided
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon butter-flavored sprinkles
  • 1 tablespoon lemon juice
  • 1 reduced-sodium chicken bouillon cube
  • 1 tablespoon cornstarch
  • 3 tablespoons capers, drained
  • 1 teaspoon olive oil

Nutritional Facts

1 chicken breast half with 1/4 cup sauce equals 213 calories, 8 g fat (1 g saturated fat), 79 mg cholesterol, 598 mg sodium, 4 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Directions

  1. In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a meat thermometer reads 17-°. Remove and keep warm.
  2. In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet.
  3. Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce. Yield: 4 servings.
Editor's Note: This recipe was tested with Molly McButter. Look for it in the spice aisle.
Originally published as Chicken with Lemon-Caper Sauce in Taste of Home April/May 2008, p32

Nutritional Facts

1 chicken breast half with 1/4 cup sauce equals 213 calories, 8 g fat (1 g saturated fat), 79 mg cholesterol, 598 mg sodium, 4 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken with Lemon-Caper Sauce

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 20, 2015

"This is a very good recipe. Will definitely do this again. The lemon and capers really made this recipe."

MY REVIEW
Reviewed Nov. 17, 2014

"Quick and easy! The family loved it. I used butter instead of butter sprinkles"

MY REVIEW
Reviewed Nov. 17, 2014

"This was tasty! I love lemon so I added an extra tablespoon of lemon juice. The capers really made the sauce! I did have to cook the chicken longer than stated and I cooked the chicken in olive oil and then omitted the extra olive oil at the end. I also used butter instead of butter sprinkles."

MY REVIEW
Reviewed Apr. 10, 2014

"Very good. I didn't use butter sprinkles, I just added melted butter to the recipe."

MY REVIEW
Reviewed Jul. 22, 2011

"O' my!!! Hubby loves capers and anything lemony.... this is a perfect recipe!!! Very very good!"

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