Chicken With Lemon-Caper Sauce - cooking recipe

Ingredients

3 garlic cloves, minced
4 boneless skinless chicken breast halves
1/4 teaspoon salt and pepper (to your taste)
1 cup cold water, divided
1/4 cup chicken broth, I used reduced-sodium
1 tablespoon butter-flavored sprinkles
1 tablespoon lemon juice
1 chicken bouillon cube
1 tablespoon cornstarch
3 tablespoons capers, drained
1 teaspoon olive oil

Preparation

In a large skillet coated with cooking spray, cook and stir garlic over medium heat for 2-3 minutes or until browned.
Add chicken, sprinkle with salt and pepper.
Cook for 4-5 minutes on each side or until juices run clear.
Remove and keep warm.
In a small bowl, combine 3/4 cup water, broth, butter-flavored sprlinkles, lemon juice and bouillon.
Add to the Skillet.
Combine cornstarch and remaining water until smooth.
Gradually stir into skillet.
Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
Stir in capers and oil.
Add chicken; turn to coat.
Serve chicken with sauce.