Total Time
Prep 20 mins
Cook 8 mins

This is taken from a Cooking Light recipe with a few minor changes. I love it because it is easy to prepare, takes few ingredients, looks lovely, and is truly delicious.

Ingredients Nutrition


  1. Add salt and pepper to breadcrumbs and stir together. Put breadcrumbs onto a dinner plate or into a ziploc bag, set aside.
  2. Place two chicken breast halves into a ziploc bag, remove air, and seal; pound to 1/4-inch thickness using a meat mallet or rolling pin. Do the same with the other two breast halves.
  3. Pour the lemon juice onto a dinner plate and coat both sides of chicken with juice. Dredge chicken in breadcrumbs.
  4. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side or until chicken is done. Remove from pan; keep warm.
  5. Add broth and wine to pan, and cook two minutes, stirring constantly. Remove from heat. Stir in capers and butter.
Most Helpful

Quick and easy, but just a little bland. I may try adding a bit of scallion, maybe garlic during deglazing and perhaps lemon zest at the end.

Oh no, Dad's cooking December 07, 2015

Incredible! I didn't add capers because we were out and served this over spaghetti. It's the first thing I've cooked in 11 years that my super-taster husband has found more than merely edible, he actually likes it!

Mellissa Xenakis February 03, 2011