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Chicken with Lemon-Caper Sauce Recipe

Chicken with Lemon-Caper Sauce Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 each: 213 calories, 8g fat (1g saturated fat), 79mg cholesterol, 598mg sodium, 4g carbohydrate (trace sugars, trace fiber), 29g protein Diabetic Exchanges:4 lean meat, 1 fat

Reviews for Chicken with Lemon-Caper Sauce

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Reviewed Jan. 20, 2015

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

Reviewed Nov. 17, 2014

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

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."

Reviewed Apr. 10, 2014

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

Reviewed Jul. 22, 2011

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

Reviewed Mar. 10, 2011

"I really like capers, so I had to try this recipe. It was very good! I've never heard of butter-flavored sprinkles so I used a tablespoon of butter -- the sauce was very silky. My entire family gave this recipe two thumbs up! I served it with aspargus, brown rice and mushrooms. Yummy dinner."

Reviewed Jun. 11, 2010

"Even my picky small children loved this, sauce and all!"

Reviewed Jul. 11, 2009

"what are butter-flavored sprinkles?"

Reviewed May. 19, 2008


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Wine Pairings

Full-Bodied White Wine

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