Prep 30 mins
Cook 15 mins
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
- 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.