These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.

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  • Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

  • Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.

  • Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.

  • Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.

  • Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

  • Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

321 calories; 18.2 g total fat; 87 mg cholesterol; 224 mg sodium. 8.4 g carbohydrates; 24.7 g protein; Full Nutrition


Reviews (1000)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2012
I've made this dish twice now and it is one of my favorites! The only changes I made were to add fresh garlic right after the capers and I used chicken stock instead of water. I love capers so I may have added more:) It is a quick but quite gourmet week night dinner. Even the kids loved it. I did run into a problem when we discovered there was none left though! Read More
(616)

Most helpful critical review

Rating: 1 stars
02/27/2013
I'm not sure if I did something wrong But we all Did not like it. We will eat out tonight.... Read More
(9)
1372 Ratings
  • 5 star values: 1062
  • 4 star values: 233
  • 3 star values: 47
  • 2 star values: 20
  • 1 star values: 10
Rating: 5 stars
04/12/2012
I've made this dish twice now and it is one of my favorites! The only changes I made were to add fresh garlic right after the capers and I used chicken stock instead of water. I love capers so I may have added more:) It is a quick but quite gourmet week night dinner. Even the kids loved it. I did run into a problem when we discovered there was none left though! Read More
(616)
Rating: 5 stars
04/25/2012
I used Wondra to dredge the chicken instead of a-p flour (it's finer and less clumpy) then followed all the ingredients but changed the proportions because I used a lot more chicken than this (when I cook I cook big). It's forgiving-but careful about too many capers and and barely salt the chicken because the capers make everything super salty. I added extra olive oil and butter to the saucepan and added ground garlic and a few flakes of red pepper to simmer awhile. Didn't have fresh parsley so I used dried. I served this over penne since I didn't have linquine or spaghetti. While the pasta drained I added about 1/3 cup of olive oil to the pasta pot a half a stick of butter more garlic granules and about a cup of chicken broth--heated to boiling and tossed the cooked pasta back into it. Put in serving dish then placed the chicken and all the sauce from the pan over the pasta and topped the pasta and chicken with some grated parmesan cheese. I have never made a piccata I liked as much as this one and my husband and I inhaled it. YUM. Read More
(422)
Rating: 4 stars
04/02/2012
Easy & super yummy! I added a little bit of Panko breadcrumbs to the flour to give it some crunch and because I'm counting calories & fat used less EVOO to brown the chicken in the pan and finished it off by baking in the oven after spraying the chicken with some olive oil Pam. (I wanted to have some flavor from the chicken in the pan before de-glazing & making the sauce!) Also used Smart Balance Spread instead of butter. My wine was a light and fruity Pinot. This was outstanding on whole wheat angel hair pasta and despite taking some healthy shortcuts tasted like I was cheating on my healthy eating plan! Thanks for sharing!:-) Read More
(295)
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Rating: 5 stars
04/09/2012
Simple and tasty! I followed the recipe as is and used a sauvignon blanc/chardonnay that I had on hand and it was delicious. If you are not as fond of lemon then cut back a bit on the lemon juice but I love it so I used the exact measurements. This will be one of my go to recipes in the future. It is great with any pasta. Read More
(100)
Rating: 4 stars
03/28/2012
I found this recipe on the front page today when I was completely at a loss for what to make for supper. I had chicken defrosting at home so I started the video showing the preparation. It looked so easy so I decided to give it a go. Wow we were surprised. From such a simple base add a rich-seeming sauce and this chicken was delightful. A simple tart flavour went very well with our rice and steamed vegetables. My wife is counting calories so she was initially concerned but we dodged that bullet by drizzling the sauce over the chicken rather than finishing it in the thickened sauce. Very pleased with how easy and tasty this recipe was. Read More
(69)
Rating: 5 stars
07/16/2012
Once again Chef a winner recipe here. The proportions are just perfect for us! Yum! We used this with one packet of Costco's boneless skinless breasts and because it's just the two of us we'll have enough left for a delicious sandwich tomorrow. Thank you ever so much! Love this stuff! No changes! Read More
(64)
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Rating: 4 stars
04/20/2012
I made this for dinner tonight and it was good. The one thing that I didn't like was how tart the sauce was. When I make this again and I will I might leave out the lemon juice or at least decrease it. A change that I did make was to season the flour instead of the chicken. The kids enjoyed this dish and soaked up the extra sauce from their plate with good crusty french bread. Read More
(63)
Rating: 5 stars
07/20/2012
To the person who asked about putting the sauce over angel hair pasta... Yes I make double the sauce and put it on angel hair. But first I saute some garlic in olive oil and put in the pasta and toss with some Parmesan. It's great. Read More
(63)
Rating: 5 stars
12/22/2013
Fabulous! Just like the Veal Piccata recipe I got from a 5-star restaurant out east when I traveled for business. Chef John I love all your recipes - easy AND delicious! For those who say too sharp or lemony you just missed the whole point of a piccata. If you don't like the lemon don't make a piccata and complain. By definition it is supposed to be sharp and lemony (piccata=point of a spear). Most small children would not care for this recipe as it is supposed to be prepared. Generally it is for mature and educated palates I would say. Read More
(41)