Reviewed: Nov. 11, 2009

Not too shabby! I'm happy to find another way to use capers that my kids can enjoy. We did this stovetop instead (a bit pinched for time) and it still turned out great. We made sure it was covered, and added a touch more liquid than called for, and it cut the cooking time quite a bit. I also diced the capers to distribute the flavor a little more, and added a bit of seasoning salt. We did thicken the liquid with a little flour in the end, just a touch, only because we were eating it with mashed potatoes. Otherwise we would have left it. It's a winner, we'll make this again for sure.

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corrabelle

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Reviewed: Sep. 22, 2009

I will try this again. I will cut back on the lemon and search for a herb to balance the citrus and caper flavors. I usually go to garlic, but that would be too heavy for this dish. My husband doesn't like capers (I love them)and he didn't mind the flavors saying I could make the dish again. I loved the tenderness of the chicken and the short cook time. I will adapt other recipes to the 400 degree/covered rule. You cannot sub Worcester Sauce for the Steak sauce - The complex flavors of the Sauce work beautifully with the butter and caper juice. I will try it again.

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Becky

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

It was okay, probably will not make again.

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Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Aug. 26, 2009

It was delicious. Very tangy! Probably won't use as much A-1 next time, but I used olive oil. Next time I will try with actual butter. The olive oil definitely made the mixture a problem for additional dipping sauce, but turned out great when it was baked!

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Erin

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Reviewed: Aug. 26, 2009

Not bad, but not something I'll be making again soon. I wasn't a big fan of the lemon and steak sauce combo- but perhaps because I used Worcestershire sauce- it was all I had on hand. I also thought it was too lemony (and I usually love lemon dishes). Next time I'll try a different steak sauce and less lemon juice... But, on another note, the chicken came out perfect in a Pyrex dish, not dry at all- the trick is to make sure you cover it with foil.

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GinaBean

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Reviewed: Aug. 19, 2009

My husband and I both really loved this recipe. The sauce was yummy and we loved the capers!

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luvthesunjen

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Reviewed: Aug. 19, 2009

I did not care for the flavor here - my chicken was nice and moist but I am not a fan of the sauce.

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laurieloo82

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Reviewed: May 11, 2009

I have to agree with a previous reviewer. I followed the instructions exactly and the chicken was very dry. The only thing I could taste was the steak sauce which was also disappointing.

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Jennifer

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: May 5, 2009

I was very disappointed in the outcome of the recipe. I was skeptical at the ingredients then even more skeptical once I put them together. They didn't seem to go together. I gave the recipe 2 stars b/c it was edible, but something I would never choose to eat. I dipped the chicken in steak sauce to mask the flavor.

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lace

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Apr. 14, 2009

Absolutely wonderful! Only change I made was doubled the sauce and only added capers to the initial sauce-Didn't put any on after it came out of the oven. Will definitely make this again!

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jlbt7262

Cooking Level: Expert

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Reviewed: Mar. 25, 2009

This is really good. Very simple to make on a busy night. We love capers so added extra. I added this recipe to my personal cookbook. If you like capers there is another recipe for fish on this site called "Tilapia with White Wine Caper Sauce". It is very simple to.

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A cook in Houston

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 9, 2009

I made two chicken breasts with the sauce indicated for four in this recipe. I put them in the smallest dish I could find that would fit the chicken and the sauce. It was SO moist and delicious and I thought the balance of flavors was perfect.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 22, 2009

Family enjoyed every bite! It was quick and easy. I did brown the chicken for color. White rice made a good sidedish.

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Dana Cohea

Cooking Level: Expert

Living In: Portland, Texas, USA

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Reviewed: Jan. 11, 2009

This recipe is outstanding! From previous reviews I did go easy on the A1 and I added a few more capers just for personal taste. I would also recommend marinating the chicken in the mixture for at least an hour. Very flavorful!

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jayne

Cooking Level: Intermediate

Home Town: Orange, California, USA

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Reviewed: Jan. 4, 2009

My Husband loved it! He says that is is restaurant quality and he contiues to ask for it. ( I am vegetarian, so I will never know, but this is apparently great for carnivores!) This is an easy, good recipe.

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Jendujour

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Reviewed: Dec. 7, 2008

I just made this for dinner for the 1st time. I used slightly less A1 Steak Sauce than called for. I also sliced a small to medium size red onion and placed the chicken over it, this made a nice addition to the meal. As another reviewer suggested I halved the chicken breasts and sauteed them to just brown the outside a little. I LOVE capers so I probably more than doubled that part. Next time I will use less butter - at least 1/2 of what is called for. I had also just made another recipe and had just a little bit of chicken broth left so I added that to the pyrex pan as well. I do not have a clay pot, the pyrex covered with foil worked just fine, the chicken was perfect, not dry at all. I enjoyed this dish, it was quick, easy and all ingredients are in the house already. I will make again, Thanks for the recipe!

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amie1978

Cooking Level: Intermediate

Home Town: Marlborough, Connecticut, USA

Living In: East Windsor, Connecticut, USA

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Reviewed: Oct. 27, 2008

Super easy and delicious! I doubled the sauce, and my chicken was very moist.

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jstremer

Cooking Level: Beginning

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Reviewed: Oct. 17, 2008

Wonderful recipe. I was a little hesitant because my husband is not a huge caper fan, but he loved it. As suggested by others I used less steak sauce because all I could easily find was A1--but to make sure there was enough liquid I substituted some chicken broth for the steak sauce I took out. It worked out well. I also put the chicken on a bed of sliced onions since my husband is a huge fan of onions and they were delicious too. Definitely will make again.

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persius.evans

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Reviewed: Aug. 7, 2008

I like it more than FM is good for different flavor. FM prefered the sweet chicken (mustard and brown sugar) over this.

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lumarga

Cooking Level: Beginning

Home Town: Manati, Manati, Puerto Rico

Living In: Weston, Florida, USA

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Reviewed: Jun. 11, 2008

This was a simple and easy dish but for us was good not GREAT. The steak sauce was a bit overpowering for us but not terrible. This wouldn't be something we would crave but might make again if short on time!

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LikiG

Cooking Level: Beginning

Living In: Mukilteo, Washington, USA

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