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MAIN DISHES-
POULTRY:
Chicken with Lemon- Caper Sauce
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Chicken
with Lemon- Caper Sauce |
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Prepared and
cooked in less than 30 minutes...
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¼
tsp |
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salt, divided |
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¼
tsp |
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pepper, divided |
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Four
4-ounce |
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skinned, boned chicken breast halves |
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1
Tbs |
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olive oil |
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1/3
cup |
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extra-dry vermouth |
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3
Tbs |
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fresh lemon juice |
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1½
Tbs |
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capers |
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1
Tbs |
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chopped fresh parsley |
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1 |
Sprinkle 1/8
teaspoon salt and 1/8 teaspoon pepper 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 done. Remove from skillet. set aside; keep
warm. |
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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 ¼ cup (about 2 minutes). Stir in
parsley. |
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3 |
Spoon sauce
over chicken to serve. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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162.53 |
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Calories From Fat (27%) |
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43.39 |
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% Daily Value |
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Total Fat
4.82g |
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7% |
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Saturated Fat 0.84g |
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4% |
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Cholesterol
65.77mg |
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22% |
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Sodium
316.13mg |
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13% |
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Potassium
312.35mg |
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9% |
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Carbohydrates
1.42g |
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0% |
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Dietary Fiber 0.22g |
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1% |
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Sugar 0.30g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
1.21g |
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Protein
26.35g |
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53% |
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WW
POINTS: 4
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Recipe Source |
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Cooking Light |
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Recipe
RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "This
was a SUPER quick meal. I pounded the chicken breasts down a
little bit so they were thin enough to cook up quickly. Great
weeknight meal."
-Columbus, OH
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