Chicken With Lemon-Caper Sauce
Ingredients
- 3 garlic cloves, minced,
- 4 skinless chicken breast halves, boneless
- 14 teaspoon salt and pepper, (to your taste)
- 1 cup cold water, divided
- 14 cup chicken broth, I used reduced-sodium
- 1 tablespoon butter-flavored sprinkles
- 1 tablespoon lemon juice
- 1 chicken bouillon cube
- 1 tablespoon cornstarch
- 3 tablespoons capers, drained
- 1 teaspoon olive oil
Directions
In a large skillet coated with cooking spray, cook and stir garlic over medium heat for 2-3 minutes or until browned.Add chicken, sprinkle with salt and pepper.
Cook for 4-5 minutes on each side or until juices run clear.
Remove and keep warm.
In a small bowl, combine 3/4 cup water, broth, butter-flavored sprlinkles, lemon juice and bouillon.
Add to the Skillet.
Combine cornstarch and remaining water until smooth.
Gradually stir into skillet.
Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
Stir in capers and oil.
Add chicken; turn to coat.
Serve chicken with sauce.
