Chicken with Lemon-Caper Sauce

185 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“A rich chicken dish, perfect for a special meal.” - by ALISSASMOM

Ingredients

1 pinch salt
1/2 cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

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Metric US

Original recipe yields 2 servings

Directions

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.
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.
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.
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition

Amount Per Serving (2 total)

Calories
662 cal
33%

Fat
39 g
60%

Carbs
29.2 g
9%

Based on a 2,000 calorie diet

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Reviews (185)

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124

rjlund

Jan. 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 ..." See morebecause 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.

Dec. 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 s..." See moreuggestion 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

May. 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 le..." See moremon sauce. Yummy, yummy, yummy!"

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