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- 2 8 ounces skinless, boneless chicken breasts, cut in half horizontally
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
- 2 clovesgarlic, minced
- 1/2 cup reduced-sodium chicken broth
- 1 mediumlemon, thinly sliced
- 2 tablespoons capers
- 1 tablespoon snipped fresh parsley
1. Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.
2. In a large skillet melt butter over medium-high heat. Add chicken; cook for 6 to 8 minutes or until browned and no longer pink in center, turning once halfway through cooking. Remove chicken from skillet; set aside.
3. Add garlic to the hot skillet; cook for 30 seconds to 1 minute or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to boiling. Add lemon slices and capers. Cover; reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are softened and releasing their juice. Return chicken to skillet; heat through.
4. To serve, spoon caper mixture over chicken. Sprinkle with fresh parsley.
- Servings Per Recipe 4,
- cal. (kcal) 161,
- Fat, total (g) 4,
- chol. (mg) 73,
- sat. fat (g) 2,
- carb. (g) 4,
- Monosaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 1,
- pro. (g) 27,
- vit. A (IU) 194,
- vit. C (mg) 24,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 440,
- Potassium (mg) 344,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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