Prep Time
5 Mins
Cook Time
20 Mins
4 Servings

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.

Ratings & Reviews

sparklyredshoes's Review

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

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).