Chicken with Lemon-Caper Sauce

This recipe is a RedBird Farms employee favorite from Taste of Home.

Ingredients

3 garlic cloves, minced

1 tablespoon canola oil

4 boneless skinless chicken breast halves (5 ounces each)

Dash salt and pepper

1 cup cold water, divided

1/4 cup reduced-sodium chicken broth

1 tablespoon butter-flavored sprinkles

1 tablespoon lemon juice

1 reduced-sodium chicken bouillon cube

1 tablespoon cornstarch

3 tablespoons capers, drained

1 teaspoon olive oil

Method

1. In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a thermometer reads 17-°. Remove and keep warm.

2. In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet.

3. Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce.