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Chicken With Lemon-Caper Sauce


  • 1 pound  boneless chicken breasts, pounded 1/4-inch thick
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  black pepper
  • 1 tablespoon  olive oil
  • 2/3 cup  low-sodium chicken broth
  • 1 tablespoon  lemon juice
  • 1 tablespoon  capers
  • 2 tablespoons  butter


1. Season the chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 5 minutes, or until underside browns. Turn and cook other side 5 minutes. Remove from pan; keep warm. Add the broth and lemon juice to the pan; boil 5 minutes, until syrupy. Remove from the heat and mix in the capers and butter; spoon over chicken.

From FitnessMagazine.com