Lemon-Caper Chicken

Lemon-Caper Chicken

39

"In minutes, you will have a completely satisfying Phase Two & Three main dish you'll make again and again. Feel free to double the recipe for a crowd (but use two skillets), or halve the recipe for an intimate dinner. Make sure to buy thinly sliced breasts - they are usually sold four to a package. If you cant find them, slice a medium-sized breast crosswise, resulting in a 1/2-inch thick piece, about 4 oz in weight. Place each piece between two sheets of plastic wrap and lightly pound to flatten to an even thickness."

Ingredients

servings 203 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
  2. Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
  3. Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.
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Footnotes

Reviews

39
  1. 47 Ratings

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Most helpful

I love lemon-caper chicken, so I was a bit skeptical of a lower-carb recipe. I didn't bother buying the whole-wheat flour, but rather omitted the flour all together (thus it can be used for Pha...

Most helpful critical

Just okay. We made this as a pasta dish by cubing the chicken before cooking and serving over whole wheat pasta and it was still pretty bland. Will try again, but probably will make several al...

I love lemon-caper chicken, so I was a bit skeptical of a lower-carb recipe. I didn't bother buying the whole-wheat flour, but rather omitted the flour all together (thus it can be used for Pha...

I've been trying to re-create the Chicken Piccata dish from one of my fave restaurants, and this is as close as I've come. I used regular flour (not true to SB diet), and added a lot more caper...

This recipe is good, definitely healthy. The chicken turned out juicy & tender, but I do wish the sauce was a little thicker. Will make this one again! VERY EASY!

This recipe was VERY good. I added some fresh garlic when I grilled the chicken, and to the sauce I added an extra cup of chicken broth, about a teaspoon of cornstarch, a teaspoon of sugar, and...

Just okay. We made this as a pasta dish by cubing the chicken before cooking and serving over whole wheat pasta and it was still pretty bland. Will try again, but probably will make several al...

It smelled fantastic. Chicken was very juicy, but just a nice alternative to plain ole chicken. Good to try once, wouldn't bother again.

I really liked the fresh lemon flavor of this dish along with the crispness from browning in whole-wheat flour. I did add some corn starch for thickening because I thought the sauce was too thi...

Very easy and flavorful.

I found this recipe for a last minute dinner I had to make and it was truly easy and delicious-the chicken was really tender, and everyone loved it. I couldn't find capers on such short notice,...