Chicken in a light lemon and vermouth sauce

    Chicken in a light lemon and vermouth sauce


    35 people made this

    About this recipe: This chicken dish is so delicious that my boyfriend requests it at least once a week. Chicken breasts are cooked to perfection, then served with a sauce made from lemon juice, Vermouth and capers. For maximum tenderness, marinate the chicken overnight.

    Serves: 4 

    • 225g low fat natural yogurt
    • 4 skinless chicken breast fillets
    • 60g plain flour
    • 1 teaspoon paprika
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 1 teaspoon margarine
    • 1 1/2 tablespoons lemon juice
    • 250ml white Vermouth
    • 2 cloves garlic, finely chopped
    • 125ml lemon juice
    • 125ml water
    • 2 tablespoons capers

    Prep:30min  ›  Cook:45min  ›  Extra time:2hr marinating  ›  Ready in:3hr15min 

    1. Coat chicken with yogurt, cover and chill in fridge at least 2 hours, preferably overnight.
    2. In a bowl, stir together flour, paprika, salt and pepper.
    3. Heat oil, margarine and 1 1/2 tablespoons lemon juice in frying pan over medium heat. Dredge chicken in flour mixture. Place chicken in frying pan; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate and keep warm.
    4. Pour vermouth into frying pan and scrape brown bits with a wooden spoon. Stir in garlic, 125ml lemon juice, water and capers. Cook until reduced by half.
    5. Return chicken to the pan and simmer 3 minutes.

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