CFD Publications

LEMON CHICKEN WITH CAPERS

1 can (10 to 12-1/2 ounces) chicken, drained
1/4 cup all purpose flour
Salt and pepper, to taste
3 tablespoons olive oil
6 tablespoons chicken broth
2 tablespoons lemon juice
1 tablespoons capers, drained
4 ounces spaghetti, cooked

Break chicken into bite-size pieces but do not flake it.  Mix flour, salt and pepper.  Coat chicken with seasoned flour.  Heat oil in a heavy skillet on medium-high.  Brown coated chicken until golden.  Remove from pan and keep warm.  Add chicken broth, lemon juice and capers.  Boil rapidly to reduce to about 1/4 cup.  Remove from heat.  Add chicken and stir to coat chicken with the sauce.  Serve over cooked spaghetti.  Serves 2.

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Copyright © 2004 - 2008 Cheryl Driggs
Last modified: 07/08/2008