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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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


  • 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.
Editor's Note
This recipe was tested with Molly McButter. Look for it in the spice aisle.
Nutrition 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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Average Rating:
  • ALittleEE
    Jan 20, 2015

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

  • kmoake
    Nov 17, 2014

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

  • lmmanda
    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.

  • angela32
    Apr 10, 2014

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

  • foothmooht
    Jul 22, 2011

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

  • cherrylady
    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.

  • matteliz
    Jun 11, 2010

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

  • zegunisk
    Jul 11, 2009

    what are butter-flavored sprinkles?

  • lilknight4ta
    Jun 12, 2008

    No comment left

  • beverly stull
    May 19, 2008