Skillet Lemon Chicken With Capers

Definitely a keeper! Our family loved it....even a 2 y/o :P I will be making this again

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We like this for a nice quick meal. Thanks

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I used bone-in thighs since I had them on hand, but I don't recommend that because the cooking time took so much longer. Otherwise, this was delicious and just what I was looking for.

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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!

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I absolutely love this dish and will be making it many times. The chicken breasts that I had on hand were quite large, bone-in with skin so I didn't pound them flat. I browned them in the skillet and then finished them in the oven while I made the sauce. Other than that I made them exactly as the recipe stated. The lemon and capers are heavenly. Did I tell you I loved this!! Thanks so much for sharing your recipe.

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Great recipe! As my dad can't have alcohol, I added additonal chicken stock in its place. I LOVED this recipe and can't wait to try it with the wine!!!

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Wow! This comes out so good! I reduced the amount of lemon and used chicken tenders because they were on sale and otherwise followed the recipe. The results were really tender and flavorful mouthfuls of bliss. Thank you Gatorbek!

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Fantastic recipe! I altered very little. I used more wine, around 1/2 cup, didn't use any butter either. I had plenty flour left over, and that's fine, it's easier to dip the chicken in a large amount of flour than it is in a smaller amount. When I make this again, and I will, I will increase the sauce amount even more, as I had very little - and will use more stock and more wine. DH thought it's too lemony, but I thought it was just right. Otherwise, I think the proportions are awesome. I calculated this to be 5 WW points per 3 ounce piece of chicken breast - fabulous! Served with couscous and steamed broccoli for a lovely low calorie delicious meal. I will recommend this recipe to anyone needing a delicious high quality meal to be made in a jiffy! Thanks so much! Sarit

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A very simple and refreshing chicken dish. I didn't have the actual recipe when I started to prepare the dish, but I had read over it enough to understand the process and the basic ingredients. I used chicken thighs, and they browned up very nicely and very quickly. Sauce was delish, but I think next time I might just use 1/2 lemon instead. Very simple, tasty and really hit the spot on one of our first days of warm spring weather! Thanks Gatorbek!

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YUM YUM YUM this is sooooo good! My whole family gobbled it up tonight for dinner, mopped up the sauce with their potatoes, and my daughter asked if I could please remember to make this chicken next year for her birthday dinner. Now THAT is a compliment! Instead of garnishing with slices of lemon, I zested my lemon before squeezing the juice for the recipe. I chopped the zest up very finely, and added it to the sauce at the same time as the capers. We adored the bright lemon flavor that the zest added. This is an outstanding chicken recipe, Gatorbek! Thank you so much for sharing it!

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Since the recipe doesn't say what to do with the majority of the ingredients I cooked the floured and egged chicken in the skillet and removed it from the pan. Then I used the rest of the items (except the capers) to de-glaze the pan and to make a small amount of sauce. I used lime in place of the lemon and just squeezed the juice of it into the pan along with everything else. I did need to add a small bit of corn starch as I wanted the sauce thicker than what it was. The capers were used to top it off as garnish and it all turned out absolutely delicious!

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