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 tablespoon 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 clove 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.
Notes
*To make this a gluten-free recipe, use tapioca flour instead of all-purpose flour, and gluten-free chicken broth.