Chicken Breasts with Lemon and Capers

  • Yield: 8 servings


1/2cup all-purpose flour
1/4teaspoon pepper
1teaspoon paprika
8 to 10-- skinless, boneless chicken breasts
2tablespoons (1/4 stick) light stick margarine
2/3cup canned fat-free chicken broth
2tablespoons lemon juice
2tablespoons drained capers


  1. Combine flour, pepper and paprika.  Press chicken breasts in the mixture, coating evenly.
  2. In a heavy skillet coated with nonstick cooking spray, heat margarine over medium heat and cook breasts 3 to 4 minutes on each side, in batches if necessary.   Add broth to skillet.  Stir in lemon juice and capers.  Bring to a boil, reduce heat, and cook until liquid is reduced and thickened and the chicken is done, about 20 to 25 minutes.

Nutritional Info *per serving

  • Calories 201
  • Fat 4.8g
  • Saturated Fat 1.2g
  • Cholesterol 82mg
  • Sodium 249mg