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2 tsp butter
4 skinless, boneless chicken breasts
2 tsp capers
finely grated lemon zest, of 1/2 lemon
1/2 cup chicken broth, or bouillon
2 tbsp chopped dill, or 1/4 tsp dried dill
Melt butter in a large frying pan set over medium-high heat. Add chicken and cook until golden brown, from 2 to 3 minutes per side. Finely chop capers. Once chicken has browned, add capers, peel and broth to pan. Cover and cook over medium-low heat, turning halfway through, until chicken feels springy when pressed, from 10 to 12 minutes. Remove chicken to a platter. Stir dill into pan juices. If sauce looks too thin, increase heat to medium-high and stir often until as thick as you like, about 2 minutes. Pour over chicken and serve with orzo or rice and asparagus or green beans.
Calories 172, Protein 31g, Carbohydrates 0.3g, Fat 4.3g, Fibre 0.1g, Sodium 215mg.
We often associate lemon, capers and dill with fish--here they team up in a time-saving chicken dinner.