Skillet Lemon Chicken With Capers

Skillet Lemon Chicken With Capers
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,889.7
  • Total Fat: 58.2 g
  • Cholesterol: 984.2 mg
  • Sodium: 4,241.1 mg
  • Total Carbs: 104.9 g
  • Dietary Fiber: 7.6 g
  • Protein: 234.0 g

View full nutritional breakdown of Skillet Lemon Chicken With Capers calories by ingredient

Number of Servings: 1


    4 medium boneless skinless chicken breasts
    1/2 cup Tapioca flour, divided
    1 teaspoon salt
    2 eggs
    2 teaspoons olive oil
    2 tablespoons butter
    2 tablespoons garlic, minced
    1/2 cup chicken stock
    1/4 cup dry white wine
    1 large lemon
    2 tablespoons capers, drained and chopped


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


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.

Serving Size: 4 to 6 Servings

Number of Servings: 1

Recipe submitted by SparkPeople user TRY2LOSEW8.