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Lite'n It Up Feature: Chicken Breasts With Mustard-Caper Sauce

Lite'n It Up Feature: Chicken Breasts With Mustard-Caper Sauce


I love browsing through the blogs in the Lite'n it Up Group when I need a new healthy recipe idea. User rlveronica recently posted this yummy recipe she found (and tried) in one my favorite magazines, Fitness.

To get the recipe yourself, and to see what she (and her parents) thought about it, just read more




Chicken Breasts with Mustard-Caper Sauce from rlveronica:

My parents didn't like it because:
1. I used cous cous instead of regular rice that they always eat
2. I didn't put any salt or olive oil in the cous cous so it would be that much healthier
3. It didn't make them "full" - see they think full is food coma or the -itis status

Whatever... me and my sister thought it was good!

Chicken Breasts with Mustard-Caper Sauce
Start to finish: 22 minutes
Makes: 6 servings

• 6 boneless, skinless chicken-breast halves (about 2 pounds total)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 can (14.5 ounces) chicken broth
• 1/4 cup drained capers
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 4 1/2 cups cooked hot couscous

Coat a large skillet with cooking spray. Place over medium-high heat. Season chicken on both sides with salt and pepper. Add to skillet; cook each side about 5 to 6 minutes, or until cooked through. Remove and keep warm.

Add broth, capers, rosemary, and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes. Remove skillet from heat; stir in the mustard and honey. Pour sauce over chicken and serve with couscous.

Nutrition facts per serving: 314 calories, 40g protein, 31g carbohydrate, 2g fat (1g saturated), 2g fiber

Source

Yum, I can't wait to give this a try. Thanks for posting!

Do you have any healthy recipe ideas? Share them in the Lite'n it Up Group. You can also browse all the yummy recipes that other users have already shared—I'm eager to try the
southwestern stuffed acorn squash

that was posted recently.

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