Lemon Caper Chicken with Tortellini and Arugula

Lemon is so refreshing and the combination of sweet and tart with salty capers and the lovely peppery flavor of arugula was a home run!


  • Thinly sliced boneless chicken breasts (as many as you want)
  • Capers
  • 1 lemon (sliced)
  • 1 container of chicken broth
  • 4 Tbsp. butter
  • salt & pepper (to taste)
  • Italian flavored croutons
  • 4 medium cloves garlic (minced)
  • Arugula
  • Tri-colored tortellini
  • Extra virgin olive oil


  • Sweat the garlic in the olive oil in a large frying pan over medium/low heat.
  • Add chicken to the pan and season with salt & pepper and add 2-3 fork scoops of capers.
  • Brown the chicken slightly on both sides then add 1 1/2 cups of chicken broth and the butter.
  • Slice the lemon and place slices over the chicken. Cover the pan ans let it simmer over medium heat.
  • Bring water to a boil, cook the tortellini, drain and set aside.
  • Place freshly washed arugula on a plate, add the tortellini, place chicken on top and finish off with crushed Italian seasoned croutons for a lovely crunch.




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