“Found this recipe in April 2008 "Taste of Home" Magazine, tried it and loved it. Fairly simple to make, attractive presentation and wonderful blend of flavors with a just a hint of garlic and a wonderful citrus flavor. There are other similar recipes here, but this one is a little differant and my family really loved it. I served w/steamed white rice and spooned the extra sauce over that and it made for a lovely dinner.”

Ingredients Nutrition


  1. In a large skillet coated with cooking spray, cook and stir garlic over medium heat for 2-3 minutes or until browned.
  2. Add chicken, sprinkle with salt and pepper.
  3. Cook for 4-5 minutes on each side or until juices run clear.
  4. Remove and keep warm.
  5. In a small bowl, combine 3/4 cup water, broth, butter-flavored sprlinkles, lemon juice and bouillon.
  6. Add to the Skillet.
  7. Combine cornstarch and remaining water until smooth.
  8. Gradually stir into skillet.
  9. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
  10. Stir in capers and oil.
  11. Add chicken; turn to coat.
  12. Serve chicken with sauce.

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