Saturday, October 2, 2010

Chicken with Lemon-Caper Sauce

3 garlic cloves (minced), 1 T. oil, 4 boneless skinless chicken breast halves (5 oz each), dash salt and pepper, 1 cup cold water (divided), 1/4 cup reduced sodium chicken broth, 1 T. butter flavored sprinkles, 1 T. lemon juice, 1 reduced sodium chick bouillon cube, 1 T. cornstarch, 3 T. capers (drained), 1 t. olive oil.

In a large skillet coated with cooking spray, cook the garlic in 1 T. oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5 - 7 minutes on each side or until the juices run clear. Remove and keep warm.

In a small bowl, combine 3/4 cup cold water, broth, butter flavored sprinkles, lemon juice and bouillon; add to the skillet. Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce. Yield: 4 servings.

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