Lemon Caper Chicken

  • Level: Intermediate
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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1/3 cup all-purpose flour

1/8 teaspoon fresh cracked black pepper

4-6 ounce boneless, skinless chicken breasts

1 tablespoon olive oil

1 yellow onion, sliced

2 tablespoons fresh lemon juice

1 tablespoon garlic, minced

1 1/2 cups vegetable broth

4 tablespoons capers, drained

1 teaspoon lemon zest

1 teaspoon sugar

3 tablespoons parsley, chopped

2 tablespoons Benefiber® Powder*


  1. In a small dish, combine flour and pepper. Lightly coat chicken in flour, shaking off any excess. Set aside. Heat olive oil in large fry pan over medium heat. Add chicken and cook for about 5 minutes on each side or until golden. Remove chicken and set aside. Add onion and lemon juice to pan and cook for about 2 minutes, stirring often. Add garlic, vegetable broth, capers, lemon zest and sugar and cook for about 2 minutes more. Reduce heat to low; return chicken to pan. Cover with a lid and simmer for about 10 minutes, turning chicken once. Be careful not to boil. Add parsley and Benefiber®, mixing well.
  2. *Read product label before recipe preparation.
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