Recipe by Bonnie G #2
Found this recipe in April 2008 "Taste of Home" Magazine, tried it and loved it. Fairly simple to make, attractive presentation and wonderful blend of flavors with a just a hint of garlic and a wonderful citrus flavor. There are other similar recipes here, but this one is a little differant and my family really loved it. I served w/steamed white rice and spooned the extra sauce over that and it made for a lovely dinner.
- 3 garlic cloves, minced
- 4 boneless skinless chicken breast halves
- 1⁄4 teaspoon salt and pepper (to your taste)
- 1 cup cold water, divided
- 1⁄4 cup chicken broth, I used reduced-sodium
- 1 tablespoon butter-flavored sprinkles
- 1 tablespoon lemon juice
- 1 chicken bouillon cube
- 1 tablespoon cornstarch
- 3 tablespoons capers, drained
- 1 teaspoon olive oil
Directions See How It's Made
- In a large skillet coated with cooking spray, cook and stir garlic over medium heat for 2-3 minutes or until browned.
- Add chicken, sprinkle with salt and pepper.
- Cook for 4-5 minutes on each side or until juices run clear.
- Remove and keep warm.
- In a small bowl, combine 3/4 cup water, broth, butter-flavored sprlinkles, lemon juice and bouillon.
- Add to the Skillet.
- Combine cornstarch and remaining water until smooth.
- Gradually stir into skillet.
- Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
- Stir in capers and oil.
- Add chicken; turn to coat.
- Serve chicken with sauce.