Ingredients
3 garlic cloves, minced1 tablespoon canola oil4 boneless skinless chicken breast halves (5 ounces each)Dash salt and pepper1 cup cold water, divided1/4 cup reduced-sodium chicken broth1 tablespoon butter-flavored sprinkles1 tablespoon lemon juice1 reduced-sodium chicken bouillon cube1 tablespoon cornstarch3 tablespoons capers, drained1 teaspoon olive oil
Preparation
In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a thermometer reads 17-°. Remove and keep warm.
In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet.
Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce.
