Rainbows and Dragonflies

Recipe: Chicken with Lemon-Caper Sauce

Posted on: November 1, 2011

Chicken with Lemon-Caper Sauce

This simple take on chicken scaloppini is just the recipe If you’re craving Italian for a weeknight meal. The lemon-caper sauce goes well with a white and wild rice blend on the side.

  • YIELD: 4 servings (serving size: 1 breast half and 1 tablespoon sauce)
  • COURSE: Main Dishes

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, drained
  • 3 tablespoons minced flat-leaf parsley

Preparation

1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.

2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over.

Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.

3. Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.

I served it with a freezer broccoli and cheese rice mix.

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