Chicken and lemon come together in this familiar restaurant classic.
Only this time, there’s no butter.
Now before you roll your eyes and click on another recipe, I promise it’s possible to enjoy a sauce without the added butter. I swear.
And while this one is a bit different then what you’d get in a restaurant, it’s certainly a good substitute. My family loved it and I hope yours will too.
Note: This is probably not one for the kids.
Ingredients
5 chicken breasts, raw, boneless, skinless
1/4 cup lemon juice
2 tsp. garlic powder
2 tsp. onion powder
2 tbsp. capers, drained
2 tbsp. whole wheat pastry flour
1 cup chicken broth, low sodium, no sugar added
1 tbsp. olive oil
Salt to taste
Directions
Step 1 – Begin cooking the chicken in a large pan with the olive oil over medium heat.
Step 2 – When the chicken is no longer pink on the outside, pour half of the lemon juice and continue to cook.
Step 3 – In a small bowl, combine the chicken broth, rest of the lemon juice, garlic powder, onion powder and capers. Whisk in the whole wheat pastry flour and set aside.
Step 4 – When the chicken is nearly done, pour in the chicken broth mixture and cook until the chicken is done and the liquid has thickened into a nice sauce.
Step 5 – Add salt to taste.
Eat and Enjoy!
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