Chicken Breasts with Capers

The tartness of the capers contrasts nicely with the aromatic herbs and the sweetness of the chicken and Splenda.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • ¼ cup cornmeal
  • 2 Tbsp. flour
  • 1 tsp. cayenne pepper
  • 1 tsp. salt
  • 1 tsp. Splenda
  • ¼ cup skim milk
  • 4 boneless, skinless chicken breasts, thinly pounded
  • 2 Tbsp. olive oil
  • 1 Tbsp. capers
  • Juice of ½ lemon
  • ½ cup chicken broth
  • ½ cup Italian flat-leaf parsley, rinsed and chopped


  • Mix the cornmeal, flour, cayenne pepper, salt, and Splenda on a large piece of waxed paper. Place the milk in a bowl. Dip the chicken in the milk and then dredge it in the cornmeal mixture, pressing the dry ingredients into the chicken.
  • Heat the oil in a large nonstick pan over medium heat. Brown the chicken. Add the rest of the ingredients. Cover, reduce heat, and simmer for 15 minutes.
  • Serve the chicken hot with caper sauce spooned over top.