Lemon Caper Chicken

SERVES: 4

COOK TIME: 10 Min

Protein is an important part of just about any diet, and the ADA recommends that it make up 15% to 20% of our calories. That's no problem when you have dishes as zesty and flavorful as Lemon Caper Chicken! We enjoy it for dinner and use any leftovers to top a garden salad for lunch the next day. You should, too!

What You'll Need

2 tablespoons all-purpose flour*
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound boneless, skinless, chicken breast, cut into 12 strips
1 1/2 tablespoon olive oil
2 cloves garlic, chopped
1/3 cup reduced-sodium chicken broth*
1/3 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon small capers
1 tablespoon chopped fresh dill weed

What to Do

In a shallow dish, combine the flour, salt, and pepper; mix well. Dip the chicken in the seasoned flour until lightly coated.
In a large skillet, heat the oil over medium heat. Add the chicken, and cook for 2 to 3 minutes per side, until browned. Remove the chicken from the skillet; set aside.
Add the garlic to the skillet, and sauté for 1 to 2 minutes; add the chicken broth, wine, lemon juice, and capers. Bring to a boil, and stir until the sauce is thickened.
Return the chicken to the skillet, add the dill, and cook until no pink remains in the chicken. Serve immediately.