Ingredients Jump to Instructions ↓

  1. 8 ounces lowfat plain yogurt

  2. 4 boned and skinned chicken breast halves

  3. 1/2 cup all-purpose flour

  4. 1 teaspoon paprika salt and pepper to taste

  5. 1 tablespoon olive oil

  6. 1 teaspoon margarine

  7. 1 1/2 tablespoons lemon juice

  8. 1 cup white vermouth

  9. 2 cloves garlic, minced

  10. 1/2 cup lemon juice

  11. 1/2 cup water

  12. 2 tablespoons capers

Instructions Jump to Ingredients ↑

  1. Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight. Rinse chicken, and pat dry with paper towels. In a bowl, stir together flour, paprika, salt, and pepper. Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm. Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half. Return chicken to the pan, and simmer 3 minutes.


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