Provided by Woman's Day
Put flour, salt and pepper in a plastic food bag; shake to mix. Add chicken, close bag and shake to coat.
Heat oil in a large, preferably nonstick skillet over medium-high heat. Add the chicken and cook, turning breasts over once, about 6 to 8 minutes until chicken is cooked through completely. Remove to a platter or dinner plates.
Add broth and lemon juice to skillet. Cook, scraping up any browned bits on bottom of skillet, 2 minutes or until sauce is reduced slightly. Stir in capers and parsley; pour on chicken.
Cal 210 Pro 34 Car 5 Fiber 0
Fat 5 (saturated fat) 1 Chol 82
This recipe has been added to the following public cookbooks:
Erica's Recipes,
Chicken,
shannons cook book,
Krazi's Main Courses,
Roxann's Greatest meals
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | NBRTEN
03/20/09 09:01 PM | Great and very easy recipeLoved this recipe. If you're a seasoned cook, make your own slight changes. My main changes: I sauteed the chicken in butter without coating it in flour. When it was partially cooked, I added 3/4 cup of water, covered the chicken and cooked it until it was done. I removed the chicken and broth to a bowl. Afterward:
Add flour and 3 T. butter to the pan, stir until blended, then add broth, lemon juice, capers, and ZEST FROM THE LEMON. Cook until thick, then add the breasts and cook on low heat, covered, until done. I did not add parsley because I didn't have any, nor did I add pepper.
The lemon zest added a lot of flavor to this recipe. |
| ★ ★ ★ ★ ★ | Lovesomemerik94
04/23/08 08:44 PM | kk |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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