Lively Lemon Chicken Capers

  • Yield: 4 servings


4-- boneless, skinless chicken breast halves
2tablespoons olive oil
1/2cup chicken broth
1/8teaspoon salt
2tablespoons lemon juice
2tablespoons minced fresh mint
1tablespoon dehydrated minced onion
1tablespoon minced fresh basil
2teaspoons cornstarch
1/4cup dry vermouth
2teaspoons minced fresh thyme
1tablespoon small capers
-- Lemon slices
-- Mint sprigs
1/4cup minced sundried tomatoes in oil


  1. Gently pound chicken to 1/4 inch thickness; sprinkle with salt. In medium bowl, mix together mint, basil, thyme and tomatoes; sprinkle over chicken. Roll up each chicken breast and fasten with toothpicks. In large frypan, place olive oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Stir in chicken broth and lemon juice, scraping any brown bits from bottom of pan. Add onion, cover and simmer about 10 minutes or juices run clear and fork can be inserted in chicken with ease. Remove chicken rolls from frypan, set aside and keep warm. In small dish, mix cornstarch and vermouth until smooth. Add to frypan and cook, stirring, until mixture is clear; stir in capers. To serve, place half the sauce in serving dish, slice chicken and place, overlapping slices, on top of sauce. Spoon remaining sauce over chicken and garnish with lemon slices and mint sprigs.