Chicken with Lemon and Capers

2 Reviews
ADD YOUR REVIEW
Prep Time
5 Mins
Cook Time
20 Mins
Yield
4 Servings
July 2008
RECIPE BY MyRecipes

Ingredients

  • 4 boneless, skinless chicken breast halves (about 5 oz. each)
  • Salt and pepper
  • 1/3 cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 3 tablespoons vegetable oil
  • 1/4 cup lemon juice
  • 1/2 cup white wine
  • 1/4 cup capers, rinsed

Nutritional Information

  • Calories 387
  • Fat 18g
  • Satfat 7g
  • Protein 41g
  • Carbohydrate 10g
  • Fiber 1g
  • Cholesterol 122mg
  • Sodium 010mg

How to Make It

Step 1

Preheat oven to 200°F. Sprinkle chicken with salt and pepper and dredge in flour. Warm 1 Tbsp. butter and 2 Tbsp. oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves; cook until browned, 3 minutes. Flip chicken; cook until firm and browned on other side, 3 minutes longer. Transfer to a platter and loosely cover with foil.

Step 2

Add 1 Tbsp. butter and 1 Tbsp. oil to skillet and repeat with remaining chicken. Add to platter, cover and place in oven.

Step 3

Add lemon juice and wine to skillet and bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until thickened, 5 minutes. Remove from heat; stir in capers and remaining 1 Tbsp. butter. Cook, stirring, until butter melts. Season with salt and pepper. Pour sauce over chicken and serve.

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Ratings & Reviews

sparklyredshoes's Review

sparklyredshoes
January 21, 2013
I would make this again. The sauce has a very strong flavor that goes well with the chicken. I made it with the Greek style lemon potatoes that i found on this site.

ChllyWlly's Review

ChllyWlly
August 18, 2010
VERY easy to make & it TASTES TERRIFIC!! My super-picky husband LOVES it and asks me to make it often. Works great as a special occasion meal as well since it comes out looking like you slaved over the dish (when in reality, it truly is QUICK & EASY)!! Keep in mind that the more even the thickness of the breasts, the easier it is to evenly cook them. The only thing I would suggest is to double up on the sauce part. Don't get me wrong, the recipe makes a decent amount. We just like having extra so it can be served on top of angel hair (or such) to flavor/moisten it as well (like in a restaurant).