Chicken With Lemon-Caper Sauce

Bonnie G #2's Note:

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.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 3 garlic cloves , minced
• 4 boneless skinless chicken breast halves
• ¼ teaspoon salt and pepper (to your taste)
• 1 cup cold water , divided
• ¼ 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:

1. In a large skillet coated with cooking spray, cook and stir garlic over medium heat for 2-3 minutes or until browned.
2. Add chicken, sprinkle with salt and pepper.
3. Cook for 4-5 minutes on each side or until juices run clear.
4. Remove and keep warm.
5. In a small bowl, combine 3/4 cup water, broth, butter-flavored sprlinkles, lemon juice and bouillon.
6. Add to the Skillet.
7. Combine cornstarch and remaining water until smooth.
8. Gradually stir into skillet.
9. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
10. Stir in capers and oil.
11. Add chicken; turn to coat.
12. Serve chicken with sauce.