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    You are in: Home / Recipes / Skillet Lemon Chicken With Capers Recipe
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    Skillet Lemon Chicken With Capers

    Skillet Lemon Chicken With Capers. Photo by Susiecat too

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Gatorbek's Note:

    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.

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    Units: US | Metric


    1. 1
      Place each chicken breast between two sheets of wax paper.
    2. 2
      With a mallet, flatten each to about 1/4 inch thick.
    3. 3
      In one pie plate, beat eggs slightly.
    4. 4
      In another pie plate, mix 1/4 cup flour with salt.
    5. 5
      Coat chicken with flour mixture, then dip in egg.
    6. 6
      Put battered chicken on a plate.
    7. 7
      Add flour/salt as needed until all chicken is coated.
    8. 8
      In nonstick skillet, heat olive oil over med high heat until hot.
    9. 9
      Stir in 1 Tbsp butter until melted.
    10. 10
      Add chicken.
    11. 11
      Cook 5 min to brown, then reduce heat to med.
    12. 12
      Turn chicken and cook about 4-5min more until juice runs clear when pierced.
    13. 13
      Transfer chicken to a warm dish.
    14. 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. 15
      In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
    16. 16
      Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
    17. 17
      Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.
    18. 18
      Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
    19. 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.

    Ratings & Reviews:

    • on March 17, 2014


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2013


      Yummy! Doubled the sauce and could have tripled.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2014


      The chicken was amazing! I'm usually skeptical about pan fried usually doesn't turn out very well, but this was great! I'm giving 5 stars even though my sauce didn't turn out so well. I have a feeling it was 'user error'. It was *very* lemony, so when i tried to correct it, it ended up really salty. I'll definitely make the chicken again, but maybe try with a different sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Skillet Lemon Chicken With Capers

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 334.4
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 5.5 g
    Cholesterol 184.6 mg
    Sodium 977.5 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 1.2 g
    Sugars 1.3 g
    Protein 31.2 g

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