Préparation :

10 min

Cuisson :

20 min




  • 4 boneless, skinless half chicken breasts
  • 45 ml (3 tbsp) whole wheat flour
  • 1,25 ml (1/4 tsp) salt
  • 2,5 ml (1/2 tsp) black pepper, freshly ground
  • 180 ml (3/4 cup) red onions, minced
  • 250 ml (1 cup) chicken broth
  • 10 ml (2 tsp) lemon zest
  • 30 ml (2 tbsp) lemon juice, fresh
  • 30 ml (2 tbsp) capers, drained
  • 15 ml (1 tbsp) olive oil
  • 60 ml (1/4 cup) fresh parsley, minced


  1. Place chicken breasts in bag along with the whole-wheat flour and salt and pepper and coat breasts evenly in mixture.
  2. Combine onions, low sodium chicken broth, lemon zest and juice and capers in a small sauce pan. Bring to a boil and continue boiling until sauce is reduced to half its original volume (about 15-20 minutes).
  3. Heat olive oil over medium-high heat in a non-stick skillet. Add chicken breasts and sauté until golden brown or until cooked through and internal temperature reaches 165°F (74°C).
  4. To serve, place chicken breasts on individual serving plates, top with sauce and garnish with minced fresh parsley.

Notes and tips

Capers are the flower buds of a bush that is native to the Mediterranean and parts of Asia. The small buds are picked, sun-dried and then pickled in a vinegar brine. The pungent flavor of capers lends piquancy to many sauces and condiments; they're also used as a garnish for meat and vegetable dishes.

30 ml lemon juice = juice from half a lemon.

poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec