Chicken in a light lemon and vermouth sauce

    3 hours 15 min

    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.

    45 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (32)


    This has become one of my favorite recipes. The chicken is most tender if you use the yogurt, but I made it the other day without it and it was plenty good. In fact, I may stop using the yogurt all together to save the trouble and just use a meat mallet to make the chicken thin/more tender.  -  22 Apr 2006  (Review from Allrecipes US | Canada)


    I tried this recipe because I had bought some plain whole milk yogurt by mistake, and wanted to use it up. I did let the chicken sit with the yogurt overnight and the chicken came out wonderfully tender - my husband loved it. I made a few small changes. I did not have capers, so I added some fresh sliced mushrooms to the sauce just before putting the cooked chicken back into the pan. I also sprinkled the top of the chicken with some freshly chopped chives to add a little color. I used Pinot Grigio white wine since that was all I had on hand. I will definitely be making this again!  -  01 Apr 2008  (Review from Allrecipes US | Canada)


    Good recipe. I didn't use yogurt...just split the chicken breast, put each piece between plastic wrap and flattened with a rolling pin. Also I didn't use any lemon juice when browning chicken...I tried it but the lemon juice was burning, so I just added 1/3 juice to pan for sauce after browning. I only cooked each side of chicken for 3 mins to brown, used chicken broth instead of vermouth, and returned chicken to pan to finish cooking in sauce. Served with whole wheat pasta.  -  18 Dec 2010  (Review from Allrecipes US | Canada)