Chicken with Lemon-Caper Sauce

Chicken with Lemon-Caper Sauce

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    teaspoon salt divided

  • ¼

    teaspoon pepper divided

  • 4

    (4-ounce) skinned, boned chicken breast halves

  • 1

    tablespoon olive oil

  • Cooking spray

  • cup extra-dry vermouth

  • 3

    tablespoons fresh lemon juice

  • tablespoons capers

  • 1

    tablespoon chopped fresh parsley


Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove from skillet. Set aside; keep warm. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.


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