Lemon-Caper Chicken Recipe - Allrecipes.com
Lemon-Caper Chicken Recipe

Lemon-Caper Chicken

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"In minutes, you will have a completely satisfying Phase Two & Three main dish you'll make again and again. Feel free to double the recipe for a crowd (but use two skillets), or halve the recipe for an intimate dinner. Make sure to buy thinly sliced breasts - they are usually sold four to a package. If you cant find them, slice a medium-sized breast crosswise, resulting in a 1/2-inch thick piece, about 4 oz in weight. Place each piece between two sheets of plastic wrap and lightly pound to flatten to an even thickness."

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Original recipe makes 4 servings Change Servings


  1. Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
  2. Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
  3. Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2006

I love lemon-caper chicken, so I was a bit skeptical of a lower-carb recipe. I didn't bother buying the whole-wheat flour, but rather omitted the flour all together (thus it can be used for Phase 1, 2, or 3 of South Beach) and it turned out great. You can use a bit of garlic and a few tablespoons of finely chopped white onions instead of the shallot. Also, I like to add a couple slices of lemon to the pan when the chicken is cooking to give it a more lemony flavor. Goes well with Spinach-stuffed mushroom and a salad.

Most Helpful Critical Review
Feb 01, 2007

Just okay. We made this as a pasta dish by cubing the chicken before cooking and serving over whole wheat pasta and it was still pretty bland. Will try again, but probably will make several alterations.


47 Ratings

Sep 05, 2006

I've been trying to re-create the Chicken Piccata dish from one of my fave restaurants, and this is as close as I've come. I used regular flour (not true to SB diet), and added a lot more capers. It also took much longer than 1 minute to reduce the sauce to the proper consistancy. It was delicious and easy enough to make on a weeknight! Will make this over and over!!!!

Mar 22, 2007

This recipe is good, definitely healthy. The chicken turned out juicy & tender, but I do wish the sauce was a little thicker. Will make this one again! VERY EASY!

Jan 08, 2007

This recipe was VERY good. I added some fresh garlic when I grilled the chicken, and to the sauce I added an extra cup of chicken broth, about a teaspoon of cornstarch, a teaspoon of sugar, and some garlic powder. It took about 5 minutes to cook it down to my desired thickness. I garnished it with green onions and served it with chicken flavored rice and some corn. Delicious and Healthy! This one is def. a keeper.

Jan 29, 2007

It smelled fantastic. Chicken was very juicy, but just a nice alternative to plain ole chicken. Good to try once, wouldn't bother again.

Aug 07, 2006

I really liked the fresh lemon flavor of this dish along with the crispness from browning in whole-wheat flour. I did add some corn starch for thickening because I thought the sauce was too thin. I am on the South beach diet, however my family is not so I love to ask how they like a dish and then tell them it was a "special diet" dish to see their reactions.

May 27, 2006

Very easy and flavorful.


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 6 g
  • 2%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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