Chicken with Capers


Chicken with Capers

Chicken with Capers
15 Min

What are capers, anyway? They're the buds of a shrub that grows in the Mediterranean that are pickled and used for garnish and seasoning. They give dishes a unique taste that's delizioso!

What You'll Need

  • 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total), pounded to ¼-inch thickness (see Option)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1/4 cup (1/2 stick) butter
  • 1/3 cup dry white wine
  • 1 tablespoon capers
  • 1 lemon, cut in half

What to Do

  1. Season chicken with salt and pepper. Place flour in a shallow dish. Place beaten eggs in another shallow dish.
  2. Coat chicken breasts with flour then dip in the eggs while melting the butter in a large skillet over medium-high heat. Cook chicken 3 to 4 minutes per side, until golden.
  3. Add wine and capers to skillet and squeeze lemon over chicken. Cook 2 to 4 more minutes, or until chicken is cooked through and sauce begins to glaze the chicken breasts.



To make Veal with Capers, just substitute about 1 pound of pounded veal cutlets for the chicken breasts, cooking in more than one batch, if necessary.

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You can substitute chicken broth.

is tehre a substitute for using the dry white wine?

There is a non-alcoholic white wine that you can buy at the store.

I think this is "Chicken Piccata"

I LOVE CAPERS! I can't wait to try this one. Michelle


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