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Chicken with Lemon-Caper Sauce

 Chicken with Lemon-Caper Sauce
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • In a small bowl, combine 3/4 cup water, broth, butter-flavored
  • sprinkles, lemon juice and bouillon; add to skillet.
  • 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.

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Chicken with Lemon-Caper Sauce (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.