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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