Published Jul 10th
Chicken with Lemon-Caper Sauce
Prep 10m Cook 20m Additional - Ready In 30m
Servings 2 servings Calories 661.9

A rich chicken dish, perfect for a special meal.

Recipe Ingredients

  • 1 pinch salt
  • ½ cup all-purpose flour
  • 2 (6 ounce) skinless, boneless chicken breast halves
  • 2 tablespoons olive oil
  • ¼ cup dry white wine
  • ¼ cup lemon juice
  • ¼ cup cold unsalted butter, cut into pieces
  • 2 tablespoons capers, drained
  • 2 lemon wedges

Cooking Directions

  1. 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. 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. 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. 4 To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts

  • Calories 661.9
  • Carbohydrate 29.2 g
  • Cholesterol 159.8 mg
  • Fat 39 g
  • Fiber 1.9 g
  • Protein 43.3 g
  • Saturated Fat 17.1 g
  • Sodium 372 mg
  • Sugar 1.2 g


  1. This is excellent. We pound the chicken very flat and season it with poultry season in the flour. We also pre cook prosciutto, mushrooms and artichoke hearts in a frying pan with olive oil and tripple the sauce and serve over spagetti. It's a HUGE hit at our house...never any leftovers!
  2. I've never rated a recipe but this one warrants high recommendations. It's quick easy and full of flavor. When making the sauce stir continuously. The person submitting the recipe was right about it separating if allowed to rest. Thank you "AllisasMom" for a great dish!
  3. Totally worth 5 stars in my family's opinion! I made the recipe exactly as stated, although I did not serve with the lemon wedges and I did double the sauce. The sauce was so good, you could easily triple it and use every drop! I did not find the lemon overpowering or the capers too - Read more ...
  4. 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 - Read more ...
  5. This is a favorite with everyone we've served this dish to. We pound the chicken so that it cooks evenly and quicker. For a change I made it last night with garlic-marinated green olives instead of capers and it was great. The olives have a flavor quality similar to the capers and are a great - Read more ...
  6. 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!
  7. This is probably my favorite chicken recipe I have ever made. The chicken had such a great flavor and the sauce was delicious. My husband gobbled it up and there were no leftovers!
  8. I'm moving and have packed nearly everything in my kitchen. This recipe is not only easy, but does not require many items. I added a clove of garlic to the boiling wine sauce and used salted butter because I felt it needed more zing. I didn't measure the lemon. It was very simple and really - Read more ...
  9. I've used some much better chicken picatta recipes. This one was just okay.
  10. 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 - Read more ...