Chicken with Lemon-Caper Sauce

Chicken with Lemon-Caper Sauce
Photo by Becky Luigart-Stayner


  • ¼ teaspoon salt
  • ¼ cup fresh lemon juice
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon black pepper
  • 3 tablespoons minced flat-leaf parsley
  • 3 tablespoons all-purpose flour
  • ½ cup fat-free, less-sodium chicken broth
  • + 2 more ingredients
    • 2 tablespoons butter
    • 2 tablespoons capers, drained

1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour. 2. Melt butter in a large nonstick skillet over medium-high heat. Add chi...

View full recipe at My Recipes


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