Chicken with Lemon-Caper Sauce II

Name: Chicken with Lemon-Caper Sauce II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper, divided; 2 teaspoons capers; 79 milliliters extra-dry vermouth; 1 Tbsp chopped fresh parsley; 3 Tbsps fresh lemon juice; 1 Tbsp olive oil; 0 teaspoons salt, divided; 454 grams skinned, boned chicken breast halves

Chicken with Lemon-Caper Sauce II is a gluten free, fodmap friendly, and vegan recipe with 4 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 130 calories, 2g of protein, and 4g of fat. If you have pepper, parsley, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken.

Ingredients you will need

Whole Chicken

Pepper

Salt

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Add chicken; cook 6 minutes on each side or until chicken is done.

Ingredients you will need

Whole Chicken

Remove from skillet. Set aside; keep warm.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Juice