Monday, September 17, 2012

Chicken with Lemon Caper Sauce

This recipe came from my recipe binder and it was the first time I've made it.  We absolutely loved it!  For all of the fellow recipe lovers out there, I highly recommend grabbing an inexpensive binder the next time you're at Wal-Mart and storing your loose recipes inside.  I find that searching through a binder full of things I've saved here and there is often just the ticket to cooking inspiration.  Such was the case with this meal!
This is a simple, quick, and relatively healthy meal that tastes like it took hours. We ate this over brown rice, and had peas on the side.

Chicken with Lemon Caper Sauce
4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
3 TB flour
2 TB butter
1/2 cup fat-free, less sodium chicken broth
1/4 cup lemon juice
2 TB capers, drained
3 TB minced, flat-leaf parsley

1.) Sprinkle chicken with salt and pepper.  Place flour in a shallow dish and dredge chicken in flour.
2.)  Melt butter on a large, non-stick skillet over medium-high heat.  Add chicken to pan and cook between 3-5 minutes.  (It is also a good idea to turn the chicken halfway through).  Add broth, juice, and capers.  Reduce the heat to medium and simmer 3 minutes, occasionally pouring some of the sauce over the chicken.  Continue to simmer until chicken is done and no longer pink inside. 
3.) Prepare chicken on top of rice, or on plate.  Pour sauce over chicken and sprinkle parsley on top.

I hope you'll give this delicious recipe a try!
Sara :)

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