Yield
4 servings (serving size: 1 breast half and 1 tablespoon sauce)

This simple take on chicken scaloppini is just the recipe when you're craving Italian for a weeknight meal. The lemon-caper sauce goes well with a white and wild rice blend on the side.

How to Make It

Step 1

Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.

Step 2

Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.

Step 3

Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

LauraD318's Review

TanyaMarie
December 15, 2013
Good and easy. My 11 year old did not care for the sauce as it is pretty lemony but I will definitely make the again and just not but the sauce on his chicken.

JoeHendricks's Review

Saecca
November 09, 2013
Love it! I switched to kale from my garden instead of parsley for more nutrition, using a cup of crushed kale, which really soaked up the sauce nicely!

melrowgo's Review

JoeLister
October 31, 2013
Very tender and simple to make, and it was something that could be served for company. I used only 2 chicken breasts, and rather than pounding them, I sliced them in half as if butterflying them (but cutting them clean through). The taste was waaay too lemony for me, even after using only half the capers, so next time I'll reduce the lemon juice as well. I will make this again, though.

JudyG18's Review

irisheyes14
April 07, 2013
Easy and delicious. I used thin sliced chicken breast. Took me less then 30 minutes to make this. Everyone eating loved this dish. I was told to put this on the remake list.

Nel1206's Review

wkbeebe
January 15, 2013
My family loved this! My daughter said, "this is the best chicken, EVER!" I followed the recipe, but made 8 pieces of chicken so the we could have leftovers! It was just as good the second day. I will definitely be making this again.

calteri's Review

OhBoys
January 06, 2013
Both my husband and I really liked this. And it was so quick and simple to prepare. I followed the recipe exactly, but didn't serve over anything, just had companion veggies. A really tasty low-fat meal.

KathyB65's Review

GoodFoodSeattle
December 18, 2012
Easy and delicious. I was out of chicken breasts but thighs worked just as well. Next time I'll decrease the lemon by half, the lemon was almost overpowering. Served with fresh spinach and boiled baby yukon potatoes. It was quick, easy and delicious. I'm going to use floridafanny's idea of keeping already pounded breasts in the freezer. That will make get dinner on the table even faster.

GAPeachFoodie3's Review

GAPeachFoodie3
December 05, 2012
This recipe was a hit with my family! Yay! simple yet perfect recipe for lemon caper sauce.

cydneyleech's Review

Jessier88
October 29, 2012
Made this with Talapia rather than chicken. It was delicious!

floridafanny's Review

MadeyClan
October 27, 2012
I reduced liquid to 1/4 cup sherry or white wine in place of the chicken broth. This is one of our favorites for taste and for quick meals, especially if you keep already-pounded chicken breasts in the freezer. I double amount of capers, we love them.