Chicken with Lemon-Caper Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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3 garlic cloves, minced
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1 tablespoon canola oil
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4 boneless skinless chicken breast halves (5 ounces each)
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Dash salt and pepper
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1 cup cold water, divided
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1/4 cup reduced-sodium chicken broth
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1 tablespoon butter-flavored sprinkles
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1 tablespoon lemon juice
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1 reduced-sodium chicken bouillon cube
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1 tablespoon cornstarch
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3 tablespoons capers, drained
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1 teaspoon olive oil
Directions
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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.
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2.
In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet.
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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.
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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