A rich chicken dish, perfect for a special meal.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

662 calories; 39 g total fat; 160 mg cholesterol; 372 mg sodium. 29.2 g carbohydrates; 43.3 g protein; Full Nutrition


Reviews (277)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2007
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! Read More
(174)

Most helpful critical review

Rating: 1 stars
02/03/2010
Honestly I have absolutely no idea how this got such good ratings. We did not care for this and we love capers. Pass on this one! Read More
(1)
377 Ratings
  • 5 star values: 260
  • 4 star values: 81
  • 3 star values: 24
  • 2 star values: 9
  • 1 star values: 3
Rating: 5 stars
01/18/2007
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! Read More
(174)
Rating: 5 stars
12/17/2007
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!! Read More
(123)
Rating: 5 stars
05/02/2007
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! Read More
(86)
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Rating: 5 stars
04/12/2008
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! Read More
(41)
Rating: 5 stars
02/12/2007
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! Read More
(40)
Rating: 5 stars
04/18/2007
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! Read More
(28)
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Rating: 5 stars
08/16/2007
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! Read More
(20)
Rating: 5 stars
11/02/2008
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! Read More
(17)
Rating: 5 stars
05/30/2007
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 often. Read More
(16)