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Chicken with Lemon-Caper Sauce

Chicken with Lemon-Caper Sauce

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
ALISSASMOM

ALISSASMOM

A rich chicken dish, perfect for a special meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 662 kcal
  • 33%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 43.3 g
  • 87%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 566 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
  2. Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
  3. Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
  4. To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
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Reviews

rjlund
132

rjlund

1/18/2007

This recipe was wonderful. I made a couple of changes to the recipe of course :) but it was delicious! I added pepper and granulated garlic to the flour and salt mixture. I also doubled the sauce because I was making 4 chicken breasts. I didn't measure the amount of lemon juice I used, I just put in the juice of one extra large lemon. The lemon flavor was great, and the chicken was cooked perfectly in the amount of time recommended. Thanks for sharing this great recipe!

Stormi L.
86

Stormi L.

12/17/2007

YUMM__O! This recipe is also known as Chicken Picatta. I worked for Olive Garden for 9 years and this was one of my favorites. This recipe is amazingly awesome!!!!!!!Just like Olive Gardens. My only suggestion is to double or TRIPLE the sauce because I love to dip my bread in it as well as make sure my meat is coated well. I don't like to skimp. This is also great substituting veal and I may try the sauce on pork chops. You can NOT go wrong with this recipe. EASY EASY and friends will think you fussed a long time over it. This will become a staple in my house. Everyone has GOT to try this one. ENJOY!!

AngelaLG
69

AngelaLG

5/2/2007

I substituted chicken broth for the wine. I don't know how much difference that made, but the dish turned out wonderfully. DELICIOUS! The capers add great flavor that blends beautifully with the lemon sauce. Yummy, yummy, yummy!

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