Chicken with Lemon-Caper Sauce

Yield: 4 servings
Source: Cooking Light, JUNE 1997
Amy's Comments: This was really easy to put together and really flavorful. I cut the chicken breasts into tenders to make it quicker to cook. Larry went nuts for it. I will make it again... especially considering how quick it was! Very lemony too!
Comments from a PA Kitchen: It's solid and it's quick and it's so incredibly easy to make. I pounded the chicken breasts to a 1/2 inch thickness before sauteeing them and returned them to the pan for a minute or two at the end of the reducing step. The lemon flavor is so pungent that it coated the chicken breast enough. If you don't like tart lemon, you won't like this. I like it. Worth making again.


1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
Cooking spray
1/3 cup extra-dry vermouth
3 tablespoons fresh lemon juice
1 1/2 tablespoons capers
1 tablespoon chopped fresh parsley


  1. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove from skillet. Set aside; keep warm.
  2. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.


Healthy Units: 4 per serving
CALORIES 163 (27% from fat); FAT 4.8g (sat 0.8g, mono 2.8g, poly 0.6g); PROTEIN 26.5g; CARB 2.1g; FIBER 0.1g; CHOL 66mg; IRON 1mg; SODIUM 474mg; CALC 17mg;

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