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Categories:Viewed: 24 - Published at: 5 years ago
Ingredients
- 3 garlic cloves, minced
- 4 boneless skinless chicken breast halves
- 1/4 teaspoon salt and pepper (to your taste)
- 1 cup cold water, divided
- 1/4 cup chicken broth, I used reduced-sodium
- 1 tablespoon butter-flavored sprinkles
- 1 tablespoon lemon juice
- 1 chicken bouillon cube
- 1 tablespoon cornstarch
- 3 tablespoons capers, drained
- 1 teaspoon olive oil
Method
- In a large skillet coated with cooking spray, cook and stir garlic over medium heat for 2-3 minutes or until browned.
- Add chicken, sprinkle with salt and pepper.
- Cook for 4-5 minutes on each side or until juices run clear.
- Remove and keep warm.
- In a small bowl, combine 3/4 cup water, broth, butter-flavored sprlinkles, lemon juice and bouillon.
- Add to the Skillet.
- Combine cornstarch and remaining water until smooth.
- Gradually stir into skillet.
- Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
- Stir in capers and oil.
- Add chicken; turn to coat.
- Serve chicken with sauce.
