One of my favorite dishes is Chicken Breasts with Lemon and Capers. This guilt-free recipe is low-calorie and low fat. It’s perfect served for an everyday meal and elegant for a special occasion. Served with asparagus, green beans or broccoli, a side of angel hair pasta, and a glass of chilled white wine, we’re talking divine. Enjoy!
Chicken Breasts with Lemon and Capers
1/4 cup all-purpose flour
1/4 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts
1-cup chicken broth
3 tablespoons fresh lemon juice
1 1/2 tablespoons capers
1 14 ounce can artichoke hearts, rinsed, drained and sliced, optional
Lemon slices for garnish, if desired
Coat a nonstick skillet with cooking spray; set over medium-high heat.
In a small bowl, combine flour with pepper; sprinkle over chicken. Brown chicken in one layer in prepared skillet for about 7 minutes. Flip breasts and brown on second side, about 5 minutes. Add small amounts of olive oil to the chicken as it’s cooking, if needed. Remove chicken from skillet; set aside.
Pour broth into skillet and scrape up any browned bits. Return chicken to skillet, cover and reduce heat to low; simmer until heated through, about 3 minutes. Stir in lemon juice, capers and artichoke hearts; heat for about 1 minute. Garnish with additional lemon slices. Yield: 4 servings
Cook’s Note: Mushrooms and artichokes are a nice addition to this dish. Serve with steamed green beans, asparagus or broccoli and angel hair pasta on the side, if desired.