Sauteed Chicken with Capers

Sauteed Chicken with Capers
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  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • ½ cup all-purpose flour
  • 4 boneless, skinless chicken breasts (about 2 pounds total)
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons capers, plus 1 teaspoon brine
  • 3 tablespoons unsalted butter, cut into pieces
  • + 1 more ingredients
    • 2 tablespoons champagne or white-wine vinegar

1. Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 t...

View full recipe at SpringPad


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