By Mark Grams on April 29, 2008
Photo by iris5555
Photo by iris5555
"The perfect recipe for an intimate dinner."
Serving Size: 1 (178 g)
Servings Per Recipe: 4
"I loved the whole wheat flour used in this recipe. I left out the shallots as I didn't have any and cut the recipe to one chicken breast for the two of use using all of the sauce ingredients. Just excellent and one I will make again. Thanks for sharing."
"It was wonderful. Light and fresh. I added artichoke hearts, and a few sun dried tomatoes! wonderful!"
"Great recipe, thanks for posting. Substituted limes for lemons (that's what we have here) and basil for the parsley. Delish! Will make again."
"Very good! I added 1/2 cup dry white wine when adding the broth and used a bit of beurre manie(essentially flour worked into butter) to thicken the sauce. I didn't have any parsley on hand(although I definetly missed it!) Thanks for posting!"
"This recipe is SO EASY!! And it's quite delicious as well. I too had a large jar of capers in my frig and this recipe was just what I was looking for in terms of using them in a savory dish w/ great flavor. I've already shared w/ my noncomputer, but good cook mom:-)"
"I have a huge jar of capers in my fridge, as we love them. I saw this recipe and knew I had to try it, as I love all the ingredients listed. The lemon and capers really make this a special dish! Thanks for sharing Mark!"
"I love capers so any recipe including them catches my attention. This was so easy and so tasty--the sauce was full of flavor. Other than using pan searing flour rather than whole wheat flour I followed the recipe as written and was delighted."
"Very nice recipe. I used 4 chicken breast tenderloins and flattened them slightly so they could brown evenly. Also, I used unbleached white flour as I had no wheat flour on hand. The rest of the recipe I made as written. I had been making a similar lemon chicken recipe, but without the capers and shallots and those two ingredients really add a lot of flavor. My husband and I loved this and it will be made again. Thanks Mark for posting this quick, easy and health recipe!"