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A quick sauce made with leeks, lemon and capers gives this chicken breast recipe bright Italian flavor. Serve with farro or capellini, steamed broccoli and a glass of crisp pinot grigio. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use.

Source: EatingWell Magazine, September/October 2018


Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4 inch. Sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.

  • Add the remaining 1 tablespoon oil, leek and shallot to the pan. Cook, stirring occasionally, until just softened, 1 to 2 minutes. Add lemon juice; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the lemon juice is reduced by about half, about 45 seconds. Add broth, zest, capers and the remaining 1/4 teaspoon salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.

Nutrition Facts

3 oz. chicken & 3 Tbsp. sauce
279 calories; protein 25g; carbohydrates 7.5g; dietary fiber 1.1g; sugars 1.4g; fat 16.5g; saturated fat 4.1g; cholesterol 70.3mg; vitamin a iu 296IU; vitamin c 9.7mg; folate 15.7mcg; calcium 28mg; iron 1.8mg; magnesium 28.6mg; potassium 305.7mg; sodium 417.2mg.

1/2 vegetable, 3 1/2 lean protein, 2 1/2 fat