Chicken With Lemon-caper Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 1/4 | t | Salt, Divided |
| 1/4 | t | Pepper, Divided |
| 16 | oz | Boneless Skinless Chicken |
| Breast Halves | ||
| 1 | T | Olive Oil |
| Vegetable Cooking Spray | ||
| 1/3 | c | Vermouth, Extra Dry |
| 3 | T | Fresh Lime Juice |
| 1 1/2 | T | Capers |
| 1 | T | Chopped Fresh Parsley |
INSTRUCTIONS
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. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 22, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 66
Total Fat: 7.3g
Cholesterol: 73.1mg
Sodium: 646.1mg
Potassium: 339.5mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 29.1g