Chicken Breasts in Lemon Butter Caper Sauce

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Servings - 8 or 4   Serving Size - 8 ( 1 - 4oz. breast each) or 4 ( 2 - 4 oz. breasts each)   Points Plus per serving - 1 breast = 3 points+,  2 breasts = 6 points+

( per breast with 1/8th of sauce)   Calories - 144.1,   Total Fat - 3.9g,   Carb. - 23.3g,   Protein - 23.3g,  Fiber - 0.1g


8 boneless chicken breasts ( approx 4 oz each)

salt and pepper, to taste

cooking spray or misto

2 TBS unsalted butter, divided

1 TBS shallot, finely chopped

1/4 cup white wine

1 1/2 cups fat free, low sodium chicken stock

juice of one lemon

1 tsp. corn starch

2 TBS capers

1 TBS fresh chopped parsley ( optional ) 


Heat large skillet on med-high heat.  Spray with cooking spray or  misto to coat pan.  Season both sides of chicken with salt and pepper.  Add chicken breasts to the skillet, being careful not to overcrowd.  You might need to work in batches depending on the size of your skillet.  ( I did three breasts at a time in my cast iron skillet )  Brown chicken on both sides, about 3-4 min per side, and remove to a baking dish in a warm oven.  (250 degrees F)  Keep chicken in warm oven to continue cooking, while making the sauce. 

Turn heat on skillet down to med-low.  Add 1 TBS of butter to the pan, allow to melt and add the shallots.  Satue until soft, about 4 minutes.  Add wine to pan, and bring to boil.  Allow to reduce by half, scraping up the browned bits on the bottom of the pan with a spoon while it reduces.  Add chicken stock, lemon juice, and parsley ( if using).  Allow mixture to come to a boil again.  Mix the cornstarch with a little cold water, and add to the boiling liquid, and stir to thicken.  Bring to boil and allow  to boil for about one minute, or until thickened.  Turn off heat, and swirl in other tablespoon of butter until melted.  Add capers.  Return chicken and the collected juices ( which should be clear) to the sauce.  Coat chicken in sauce.  

This serves either 4 ( two breasts per serving ) or 8 ( one breast per serving).  For one breast with about 2 TBS sauce the point value is 3p+. 


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