Chicken with Lemon-Caper Sauce

Chicken with Lemon-Caper Sauce

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"A rich chicken dish, perfect for a special meal."
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30 m servings 662 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 662 kcal
  • 33%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 43.3 g
  • 87%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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


  1. 281 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I've used some much better chicken picatta recipes. This one was just okay.

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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 ...

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 ...

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 ...

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 e...

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 b...

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 instea...

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 abo...

This was perfect!!! Easy but restaurant-quality. I used chicken tenders because that's what I had, and I substituted Smart Balance for the butter. My whole family loved it. I'll make this of...

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