"A rich chicken dish, perfect for a special meal." — ALISSASMOM
Watch video tips and tricks
2 (6 ounce)
skinless, boneless chicken breast halves
dry white wine
cold unsalted butter, cut into pieces
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 just put in the juice of one extra large lemon. The lemon flavor was great, and the chicken was cooked perfectly in the amount of time recommended. Thanks for sharing this great recipe!
I've used some much better chicken picatta recipes. This one was just okay.
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 sure my meat is coated well. I don't like to skimp. This is also great substituting veal and I may try the sauce on pork chops. You can NOT go wrong with this recipe. EASY EASY and friends will think you fussed a long time over it. This will become a staple in my house. Everyone has GOT to try this one. ENJOY!!
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!
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 good. Will go into my rotation. Thanks!
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 salty -- it was just perfect for our tastes. However, next time I will pound the chicken breasts to flatten them a little as another reviewer recommended. I also think the butter could easily be cut in half and not be missed. Thanks for sharing!
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!
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 substitute for those people who don't like capers. I like to serve this with couscous. Also, I double the wine and lemon juice in the sauce, but not the butter; I like the extra sauce, but can't bring myself to use a whole stick of butter!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Lemon-Caper Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 351
See how to make lemony chicken served with a savory mushroom sauce.
See how to make tender breaded chicken breasts in a lime and butter sauce.
See how to make this savory Salvadorian stewed chicken dish.