Chicken with Lemon, Dill and Capers

By HeatherS

Ingredients

• 2 tsp (10 mL) butter
• 4 skinless, boneless chicken breasts
• 2 tsp (10 mL) capers
• finely grated peel of 1/2 lemon
• 1/2 cup (125 mL) chicken broth or bouillon
• 2 tbsp (30 mL) chopped dill or 1/4 tsp (1 mL) dried dillweed

Preparation

Step 1

Melt butter in a large frying pan set over medium-high heat. Add chicken and cook until golden brown, from 2 to 3 minutes per side. Finely chop capers. Once chicken has browned, add capers, peel and broth to pan. Cover and cook over medium-low heat, turning halfway through, until chicken feels springy when pressed, from 10 to 12 minutes. Remove chicken to a platter. Stir dill into pan juices. If sauce looks too thin, increase heat to medium-high and stir often until as thick as you like, about 2 minutes. Pour over chicken and serve with orzo or rice and asparagus or green beans.