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Chicken with Lemon Caper Sauce




Source of Recipe


Healthy Chicken by Barbara Chernetz






Recipe Introduction


Unbelievably fast to put together – great work night and guest meal. Low fat and easy!





List of Ingredients



• ¼ c. flour
  
• ½ t. salt
  
• ½ t. freshly ground black pepper
  
• 4 skinless, boneless chicken breast halves (4 oz. each)
  
• ½ c. no-salt chicken broth
  
• 2 T. finely chopped watercress
  
• 2 T. minced shallots
  
• 2 T. capers, minced and drained
  
• 2 t. Dijon mustard
  
• 2 t. lemon juice
  
• 1 t. grated lemon zest
  
• Watercress sprigs, for garnish
  






Instructions



1. On a large, flat plate, combine the flour, salt and pepper. Dust the chicken with the seasoned flour to coat completely. Shake off any excess.
   
2. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add the chicken and cook, turning once until browned outside and white throughout, but still juicy, 5 to 7 minutes. Remove from the skillet; cover with foil to keep warm.
   
3. Add the chicken broth to the skillet and heat to boiling, scraping up any browned bits from the bottom of the pan. Boil for 2 minutes. Add the chopped watercress, shallots, capers, mustard, lemon juice and lemon zest. Cook for 2 minutes. Pour the sauce over the chicken and garnish with springs of watercress.
   






Final Comments


Serves 4.