Chicken with Lemon and Capers

Chicken with Lemon and Capers
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  • 4 boneless, skinless chicken breast halves (about 5 oz. each)
  • ¼ cup lemon juice
  • 3 tablespoons vegetable oil
  • ¼ cup capers, rinsed
  • 3 tablespoons unsalted butter
  • Salt and pepper
  • 1/3 cup all-purpose flour
  • + 1 more ingredients
    • ½ cup white wine

Preheat oven to 200°F. Sprinkle chicken with salt and pepper and dredge in flour. Warm 1 Tbsp. butter and 2 Tbsp. oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves; cook until browned, 3 minutes. Flip chicken; cook until firm and browned on other side, 3...

View full recipe at My Recipes


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