Wednesday, January 13, 2010

Lemon Chicken with Capers

This is the main dish that I served with Orzo with Herbs for dinner this week. It is from my new book/cookbook Feed the Belly that my friend Ashley was kind enough to send me when she found out I was pregnant. This dish is really FAST, which is nice on a night when you really don't feel like cooking.


Recipe Notes

When it comes time to make the sauce, the recipe indicates that you should leave the brown bits and leftover oil in the skillet and add the chicken broth and lemon juice to what's already in the skillet. To lighten it up a bit, I wiped the skillet clean and just whisked in a little flour to the chicken broth and lemon juice to thicken up the sauce and keep it a little healthier.

Nutritional Information (per serving - serves 4)

187 calories - 5 g. fat - 27 g. protein - 0.5 g. fiber


  • 1/2 c. all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. Herbs de Provence
  • 1 lb. organic chicken breasts (probably two large chicken breast halves), made into cutlets (leave this job to the butcher to save you some time)
  • 1 tbsp. olive oil
  • 2 tbsp. fresh lemon juice
  • 1/2 c. chicken broth
  • 2 tbsp. capers (drained)


1. Combine flour, salt, pepper, and Herbs de Provence on a plate and mix. Dredge chicken cutlets in flour mixture and transfer to a plate.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken cutlets to pan and cook 4 minutes per side, or until golden brown. Transfer to a clean plate and cover with foil.

3. To the same skillet, add lemon juice, chicken broth, and capers. Scrape any browned bits in the pan to incorporate into sauce. Cook for 3 minutes or until thickened. Pour over chicken and serve.

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