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.
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
2 tablespoons capers
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Coat chicken with yogurt, cover and chill in fridge at least 2 hours, preferably overnight.
In a bowl, stir together flour, paprika, salt and pepper.
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.
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.