Lemon Caper Chicken

Here is one of those all time classic recipes that will never fail you on flavor. Your finished dish will be love at first bite.

Serves 4

6 PP per serving


  •  salt and pepper
  • 4 boneless skinless chicken breasts (about 4 ounces each)
  • 1 tablespoon olive oil
  • Cooking spray
  • 1/3 cup extra-dry vermouth
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons capers
  • 1 tablespoon chopped fresh oregano
Season chicken with salt and  pepper.  Heat oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 6 minutes on each side or until chicken is done. Remove from skillet. Set aside; keep warm.
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 oregano.
Spoon sauce over spaghetti (2 ounces for an additional 5 PP)

Sorry the picture turned out horrible.  But it was quite tasty and I gobbled it up so fast.


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