Chicken With Lemon-Caper Sauce

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4

ingredients

• 3 garlic cloves, minced
• 4 boneless skinless chicken breast halves
• 1.23 ml salt and pepper (to your taste)
• 236.59 ml cold water, divided
• 59.14 ml chicken broth, I used reduced-sodium
• 14.79 ml butter-flavored sprinkles
• 14.79 ml lemon juice
• 1 chicken bouillon cube
• 14.79 ml cornstarch
• 44.37 ml capers, drained
• 4.92 ml 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.