Skillet Lemon Chicken With Capers

Total Time
Prep 30 mins
Cook 0 mins

Adapted from GH Best Recipes of 1998. This is one of my family's all time hits. My kids LOVE the lemon caper sauce, and it gets raves whenever I share it with friends.

Ingredients Nutrition


  1. Place each chicken breast between two sheets of wax paper.
  2. With a mallet, flatten each to about 1/4 inch thick.
  3. In one pie plate, beat eggs slightly.
  4. In another pie plate, mix 1/4 cup flour with salt.
  5. Coat chicken with flour mixture, then dip in egg.
  6. Put battered chicken on a plate.
  7. Add flour/salt as needed until all chicken is coated.
  8. In nonstick skillet, heat olive oil over med high heat until hot.
  9. Stir in 1 Tbsp butter until melted.
  10. Add chicken.
  11. Cook 5 min to brown, then reduce heat to med.
  12. Turn chicken and cook about 4-5min more until juice runs clear when pierced.
  13. Transfer chicken to a warm dish.
  14. Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
  15. In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
  16. Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
  17. Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.
  18. Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
  19. Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.
Most Helpful

Very tasty -- only improvement would be as suggested by others -- make more sauce! I served the chicken on top of spinach, mushroom and artichokes sauteed in garlic resting on a bed for fettuccine with a red lettuce, tomato and fresh mozzarella salad.

jlkcat March 17, 2014

Yummy! Doubled the sauce and could have tripled.

Mosskoet June 04, 2013

This recipe rocks! I've made it twice and at Christmas I made the sauce to go over salmon for our "at home fancy dinner" entree. YUM!

JShan June 20, 2009