Lemon Chicken with Capers

I’m not much of a meat eater, but I know I need to eat more protein, so I’m always looking for new chicken or vegetarian recipes.  What a conundrum.  This one jumped out at me because I like lemon and chicken, plus throw in capers and I’m a happy woman.  I love the briny pickle flavor of capers.  I’ve also become quite saucy.  This sauce is very flavorful while staying very light.

I don’t know if you have a Buca di Beppo restaurant where you live.  It’s an Italian chain that’s been around for quite awhile and it’s always enjoyable.  This recipe is very similar to something on their menu.  It’s light and yet quite filling.  If you don’t like capers (and you must rethink that), they would be easy to leave out.  I would like it just as well with fresh thyme.  Now that I think about it, maybe even better.  I love putting proteins on the top of salads, just basic dressed greens really.  I toss the greens in a little olive oil and then the juices all mix together.  Way good.

Lemon Butter Sauce

  • 1/2 cup white wine
  • 2 teaspoons minced garlic
  • 1/2 cup butter (1 stick)
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1 lemon


  • 2 boneless, skinless chicken breasts pounded to 1/4-inch and cut in half
  • salt and pepper
  • 1/3 cup all-purpose flour
  • 1/4 cup extra light olive oil
  • 1 tablespoon capers
  • sliced lemons for garnish


  1. In a small saucepan, combine wine and garlic over medium heat. Bring wine to a boil, reduce heat to a simmer until wine is reduced by half, about 3 to 4 minutes. Pour through a strainer into a bowl to remove garlic.
  2. Rinse out saucepan, add butter and place over medium heat. When butter has melted return wine to pan along with cream and salt.
  3. Cut lemon in half and squeeze juice of one of the halves into saucepan. Bring to a boil and simmer 10 to 12 minutes. Cover and remove from heat.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Coat each piece of chicken in flour and season with salt and pepper. Place in skillet and sauté about 4 minutes per side.
  6. Arrange chicken on a serving platter. Sprinkle with capers, and spoon sauce on top. Garnish with lemons if desired.

*   From the Recipe Box:

I found this recipe in the Rumbly in My Tumbly blog.  The author lives in Lynnwood and has the distinction of being the first blog I began following.  She makes the most beautiful pies.

and remember:  Don’t stop until you are proud.  Big kiss, Lynn

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