2 skinless, boneless chicken breasts
1 Tbsp butter
2 cloves garlic, minced
1/4 tsp reduced-sodium chicken broth
1 medium lemon, thinly sliced
2 Tbsp capers
Melt butter in a skillet over medium-high heat. Place chicken breasts in pan and cook for 6 - 8 minutes or until browned and no longer pink in the center, turning halfway through cooking. Remove from skillet and set aside.
Add garlic to the hot skillet and cook for 30 seconds to a minute. Add chicken broth and scrap edges of pan. Bring to a boil. Add lemon and capers, cover and let cook for 4 - 5 minutes. Return chicken to skillet and heat through.
Serve chicken with caper sauce drizzled over top.
Serves: 4
Calories per serving: 161
1 Tbsp butter
2 cloves garlic, minced
1/4 tsp reduced-sodium chicken broth
1 medium lemon, thinly sliced
2 Tbsp capers
Melt butter in a skillet over medium-high heat. Place chicken breasts in pan and cook for 6 - 8 minutes or until browned and no longer pink in the center, turning halfway through cooking. Remove from skillet and set aside.
Add garlic to the hot skillet and cook for 30 seconds to a minute. Add chicken broth and scrap edges of pan. Bring to a boil. Add lemon and capers, cover and let cook for 4 - 5 minutes. Return chicken to skillet and heat through.
Serve chicken with caper sauce drizzled over top.
Serves: 4
Calories per serving: 161
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