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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    Reviews in English (38)


    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)


    Yum! Mine was a bit heavy on the lemon, but I didn't measure and probably did it to myself, so I don't think it's the recipe. It's a good thing I love lemon. LOL! I don't usually go out and purchase things for recipes since we have tons of food in this house, but we don't really have any chicken breasts right now, so I looked for them today at the store. I couldn't bring myself to pay for chicken breasts that weren't on sale, so I ended up with boneless skinless chicken thighs instead, but they worked just as well. I used white wine instead of vermouth since I didn't have it, and it worked just fine. I may have had the heat under the skillet up too high, bc I really had to work to get the browned bits off the bottom of the pan. Once I figured that out, it worked smoothly. I love capers, so I added more. Ate this with salad, bread, and spaghetti. I have plenty of leftovers (Bf's away) but I'm so excited about eating these leftovers, I don't even mind. Thanks for the recipe!  -  21 Feb 2011  (Review from Allrecipes US | Canada)

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