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Chicken with Lemon-Caper Sauce II

Rated as 4.23 out of 5 Stars

"This zesty entree is on the table in only 20 minutes. Serve with a simple side dish of pasta tossed with your choice of steamed vegetables."
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Ingredients

servings
Original recipe yields 4 servings

Directions

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  1. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove from skillet. Set aside; keep warm.
  2. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.

Footnotes

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 163 (27% from fat); FAT 4.8g (sat 0.8g, mono 2.8g, poly 0.6g); PROTEIN 26.5g; CARB 2.1g; FIBER 0.1g; CHOL 66mg; IRON 1mg; SODIUM 474mg; CALC 17mg

Reviews

Read all reviews 46
  1. 64 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a variation of a recipe I've used for years and it is a BIG hit. It works for fast weekday meals but can be "gussied" up for guests. I use sherry instead of vermouth and sometimes add ch...

Most helpful critical review

to me, the original recipe was way too tart and had too little sauce. We really enjoyed this recipe with the following changes: pounded chicken breasts thin, cooked 4 min on each side, replaced...

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This is a variation of a recipe I've used for years and it is a BIG hit. It works for fast weekday meals but can be "gussied" up for guests. I use sherry instead of vermouth and sometimes add ch...

GSIACOBONE - You could try using chicken broth or white wine in place of the vermouth. In most recipes, lemon juice, white wine and capers seem to compliment each other (in my opinion). Let us...

I made this for company and at the last minute I decided I needed more sauce, so I added a cup or so of half and half cream, brought it to a boil and let it thicken naturally. It was delicious ...

to me, the original recipe was way too tart and had too little sauce. We really enjoyed this recipe with the following changes: pounded chicken breasts thin, cooked 4 min on each side, replaced...

Delicious! I only cooked 2 chicken breasts but used the same amount of ingredients as listed for the sauce. I also added some flour and a little bit of milk to the sauce, and cooked the chicke...

This is my favorite chicken recipe. If you like lemon and the sour taste of capers, then this is the recipe for you. I like to add button mushrooms as well.

I substituted White wine and used a little flour and water. Next time I'd make extra sauce.

My husband and I LOVED this recipe, and it was really easy to make (and healthy too!). I followed the recipe, except for cutting the chicken into bite-sized pieces. I have a 2-month old daught...

Nice to have a different taste, but not exceptional. Will impress others. Might be good with tuna steaks or other hearty seafood.