In need of chix/lemon/caper recipe

[PamG]

Help! I'm on vacation without my CL cookbooks and a last minute change in the meal plan has left me hunting for the Chicken with Lemon and Capers recipe from June 97 issue p. 164 (according to the online index). Does anyone have it? I have to make it tonight (for 8)!!! It is not listed in the recipe finder at this site. Thanks in advance!!!

[This message has been edited by PamG (edited 07-30-2000).]

[Mary Ann]

Here it is....

CookWare(tm) from Cooking Light(r).

Chicken With Lemon-Caper Sauce

SOURCE: Cooking Light YEAR: 1997 ISSUE: June PAGE: 164

INGREDIENTS FOR 4 SERVINGS:
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
Cooking spray
1/3 cup extra-dry vermouth
3 tablespoons fresh lemon juice
1-1/2 tablespoons capers
1 tablespoon chopped fresh parsley

INSTRUCTIONS:
Preparation time: 5 minutes Cooking time: 15 minutes

Serve with a simple side dish of pasta tossed with your choice of
steamed vegetables.

1. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over
chicken. Heat oil in a large nonstick skillet coated with cooking
spray over medium-high heat. Add chicken; cook 6 minutes on each side
or until chicken is done. Remove from skillet. Set aside; keep warm.

2. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice,
and capers to skillet, scraping skillet to loosen browned bits. Cook
until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon
sauce over chicken. Yield: 4 servings.

NUTRITIONAL INFORMATION:
CALORIES 163 (27% from fat); FAT 4.8g (sat 0.8g, mono 2.8g, poly
0.6g); PROTEIN 26.5g; CARB 2.1g; FIBER 0.1g; CHOL 66mg; IRON 1mg;
SODIUM 474mg; CALC 17mg

[Grace]

Here you go...

CookWare(tm) from Cooking Light(r)

Chicken With Lemon-Caper Sauce

SOURCE: Cooking Light YEAR: June 1997 PAGE: 164

INGREDIENTS FOR 4 SERVINGS:
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
Cooking spray
1/3 cup extra-dry vermouth
3 tablespoons fresh lemon juice
1-1/2 tablespoons capers
1 tablespoon chopped fresh parsley

INSTRUCTIONS:
Preparation time: 5 minutes Cooking time: 15 minutes

Serve with a simple side dish of pasta tossed with your choice of steamed
vegetables.

1. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken.
Heat oil in a large nonstick skillet coated with cooking spray over
medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is
done. Remove from skillet. Set aside; keep warm.

2. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and
capers to skillet, scraping skillet to loosen browned bits. Cook until reduced
to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.
Yield: 4 servings.

NUTRITIONAL INFORMATION:
CALORIES 163 (27% from fat); FAT 4.8g (sat 0.8g, mono 2.8g, poly 0.6g);
PROTEIN 26.5g; CARB 2.1g; FIBER 0.1g; CHOL 66mg; IRON 1mg; SODIUM 474mg; CALC
17mg

[PamG]

thanks! I owe you my dinner!!
Pam
Originally posted by Mary Ann:
Here it is....

CookWare(tm) from Cooking Light(r).

Chicken With Lemon-Caper Sauce

SOURCE: Cooking Light YEAR: 1997 ISSUE: June PAGE: 164

INGREDIENTS FOR 4 SERVINGS:
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
Cooking spray
1/3 cup extra-dry vermouth
3 tablespoons fresh lemon juice
1-1/2 tablespoons capers
1 tablespoon chopped fresh parsley

INSTRUCTIONS:
Preparation time: 5 minutes Cooking time: 15 minutes

Serve with a simple side dish of pasta tossed with your choice of
steamed vegetables.

1. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over
chicken. Heat oil in a large nonstick skillet coated with cooking
spray over medium-high heat. Add chicken; cook 6 minutes on each side
or until chicken is done. Remove from skillet. Set aside; keep warm.

2. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice,
and capers to skillet, scraping skillet to loosen browned bits. Cook
until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon
sauce over chicken. Yield: 4 servings.

NUTRITIONAL INFORMATION:
CALORIES 163 (27% from fat); FAT 4.8g (sat 0.8g, mono 2.8g, poly
0.6g); PROTEIN 26.5g; CARB 2.1g; FIBER 0.1g; CHOL 66mg; IRON 1mg;
SODIUM 474mg; CALC 17mg

[Wendy w]

I made this for dinner last night & today's lunch and it was tasty and very easy! I served it with a little pasta and chopped broccoli. I highly recommend it.

Wendy