Chicken with lemon caper sauce

4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 130.9
  • Total Fat: 9.4 g
  • Cholesterol: 44.2 mg
  • Sodium: 348.3 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 9.8 g

View full nutritional breakdown of Chicken with lemon caper sauce calories by ingredient


I cut the breasts in half to produce a thinner cutlet vs. a thicker breast. I cut the breasts in half to produce a thinner cutlet vs. a thicker breast.
Number of Servings: 4


    1 pinch salt
    1/2 cup all-purpose flour
    3(6 ounce) skinless, boneless chicken breast halves
    2 tablespoons olive oil
    1/4 cup dry white wine or chicken broth
    1/4 cup lemon juice
    1/4 cup or less cold unsalted butter, cut into pieces
    2 tablespoons capers, drained
    2 lemon wedges


Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Number of Servings: 4

Recipe submitted by SparkPeople user ULAINKX.

Member Ratings For This Recipe

  • no profile photo

    This is my new favorite recipe. It was absolutely delicious! I followed the recipe to the letter and chose to use the chicken broth instead of the wine. Wow! My family loved it and it will become a staple in our kitchen. Thanks so much! - 10/30/11

  • no profile photo

    SUPER YUMMY! The only things I did differently was add dried parsley flakes, garlic, used the liquid I Can't believe It's Not Butter, and I did'nt put flour on the chicken before cooking it. I mighta put too much wine on accident *cough* but it was super yum! We are having it again - 8/1/10

  • no profile photo

    Very Good
    This was pretty good. I used the other recipe, Chicken Picatta for the breading, and this recipe for the sauce since I wanted the butter flavor. - 3/30/08