Chicken in Lemon Caper Sauce
This super quick meal can be made easily for dinner. Serve it different sides dishes like rice sides, pasta sides or a healthier version is quinoa.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 4 - 1/4 pounds thin-sliced chicken breasts
- 2 tablespoons all-purpose flour
- 3 tablespoons lemon juice
- 1 tablespoon capers drained and chopped
- 1/2 cup reduced-sodium chicken broth from knorr
- 2 tablespoons fresh flat-leaf parsley chopped
- 1 teaspoon unsalted butter or i can’t believe it’s not butter
- 2 teaspoon olive oil
- 1/2 teaspoons salt or to taste
- Carbohydrate 3.61886187768306 g
- Cholesterol 2.54416666150496 mg
- Fat 1.59369228884356 g
- Fiber 0.259843752462162 g
- Protein 0.525287708561834 g
- Saturated Fat 0.699057790313882 g
- Serving Size 1 1 Serving (16g)
- Sodium 405.282979215149 mg
- Sugar 3.3590181252209 g
- Trans Fat 0.105053166513735 g
- Calories 30 calories
First of all, sieve together flour and salt in pie plate. Now put chicken pieces into this seasoned flour, and shake off excess. Now, heat olive oil in large nonstick skillet pan over medium to high heat. Add chicken (in batches) and cook until browned or tender and cooked thoroughly, for about 3 minutes each side; then transfer it to a plate. Add chicken broth, lemon juice, and capers to skillet; bring to boil over medium heat. Reduce heat and simmer until slightly reduced, for about 2 minutes. Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes. Transfer chicken to platter. Remove skillet from heat; add butter and parsley. Pour over chicken.
