Chicken with Lemon-Caper Sauce Recipe

4.5 9 9
Chicken with Lemon-Caper Sauce Recipe
Chicken with Lemon-Caper Sauce Recipe photo by Taste of Home
Publisher Photo

Chicken with Lemon-Caper Sauce Recipe

Read Reviews
4.5 9 9
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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 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.
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 each: 213 calories, 8g fat (1g saturated fat), 79mg cholesterol, 598mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

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  • 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 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

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Reviews forChicken with Lemon-Caper Sauce

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MY REVIEW
ALittleEE User ID: 6553181 218385
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
kmoake User ID: 7305819 92920
Reviewed Nov. 17, 2014

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

MY REVIEW
lmmanda User ID: 1101093 99753
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
angela32 User ID: 3084463 145386
Reviewed Apr. 10, 2014

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

MY REVIEW
foothmooht User ID: 5707357 66442
Reviewed Jul. 22, 2011

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

MY REVIEW
cherrylady User ID: 1073547 66439
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."

MY REVIEW
[email protected] User ID: 77962 66438
Reviewed Jun. 11, 2010

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

MY REVIEW
zegunisk User ID: 3729503 92919
Reviewed Jul. 11, 2009

"what are butter-flavored sprinkles?"

MY REVIEW
beverly stull User ID: 1939626 145384
Reviewed May. 19, 2008

"Delicious!!"

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