Chicken with Lemon-Caper Sauce Recipe

This recipe was wonderful. I made a couple of changes to the recipe of course :) but it was delicious! I added pepper and granulated garlic to the flour and salt mixture. I also doubled the sauce because I was making 4 chicken breasts. I didn't measure the amount of lemon juice I used, I just put in the juice of one extra large lemon. The lemon flavor was great, and the chicken was cooked perfectly in the amount of time recommended. Thanks for sharing this great recipe!

This is a go-to meal for us. It's quick, easy and awesome. I often try different recipes for the same thing. I read some reviews and decided to go with a few of the shared ideas. I always serve it with angel hair pasta because it's the perfect pairing. I heated the plated, excellent idea. I let the butter sit out long enough to be closer to room temperature, but not fully softened. Rather than shake the pan too keep the butter moving I used whisk, works great. I added a hint of garlic powder, good idea. I saw the subject of having to buy a bottle of wine for a quarter cup. First, I suggest drinking the difference with dinner or second, use cooking wine (cooking wine has salt in it, that's the only difference). I used cooking wine, so I only used the recipe pinch of salt. The lemon contributes to a slightly salted flavor and I have to be mindful of sodium/salt for his healthcare. As suggested repeatedly, I tripled the lemon sauce, it's awesome on the pasta. You could skip the chicken and make the sauce for pasta with a side of garlic toast. So good! I have to prepare 3 meals a day so after about 6 recipe ingredients I'll pass. This is a wonderful hot weather meal and this recipe is so quick and easy. Since it's mostly medium high heat you could easily adapt it to an IP cooking method if you wanted to but skip the pressure cooker part, just use saute feature. Yes, we enjoyed this recipe very much.

I LOVED this! I doubled it. I would give it 4.5 stars. I first pounded my chicken pieces so they were evenly flat between butcher paper (not plastic) I then heated up garlic and beef tallow in the pan for my oil. It's better for you than oil. I added eggplant pieces and fresh mushrooms, cooked them a bit and then removed them. I coated the chicken with a mixture of salt, pepper, flour and almond flour. It worked OK. Cooked the chicken, removed it and then put in warm oven. I think it kept cooking so next time I will almost undercook the chicken a bit. I then cooked the sauce with a clean crafted white sauv blanc with no added sugar that I sell and love. Then added the the oil and lemon juice. I didn't add all the capers. I then added some coconut sugar (I TBS for 4 chicken breasts) to add some sweetness and that made a world of difference. Yum. Tangy and a tad sweet and buttery was incredible. I then added all the ingredients together in the pan before serving.

Loved this! Only thing I changed was I coated the chicken with Dijon mustard, salt and peppered, then topped with breadcrumbs prior to putting in oil. Delicious!

I made the recipe almost exactly as stated, and it was delicious. I used a plastic sandwich box to shake the chicken to avoid wasting a bag. I reduced the flour to 1/4 cup and still ended up throwing away unused flour, so I will reduce more next time. This will be made again for sure!

This is one of my favorite go to recipes. Most of the time I swap out the chicken for a white fish like cod, mahi mahi, tilapia, or flounder. I always make about double the sauce as I also cook angel hair pasta and put the fish on top with the lemon caper sauce. My family and I LOVE this dish and eat it along with green bean almandine.

My hubby loved this recipe. I tripled the recipe but used 1/2 of the white wine it called for and replaced the rest with KB chicken broth. I also used capers packed in salt (i just like them better, I hate them in brine)and rinsed only half of them because I felt like it needed salt. I added garlic powder to the flour like someone else suggested. I steamed some fresh broccoli and tossed it with Gemelli pasta and added the extra lemon-caper sauce to it and topped it off with parmesan cheese. My husband is already asking when I am making it again. Oh, I also added some Wondra to thicken it a bit more.

This recipe was great. Next time I will double the sauce recipe though. Also, I added the capers in the sauce after melting the butter. This recipe doesn't say when to add them. I paired the chicken with mashed potatoes and peas. It was delicious. I will definitely make this recipe again!

Great recipe. I made it with 5 skinless and boneless chicken thighs. Put them back into the pan to finish cooking in the sauce. Also added some lemon zest.

I love lemon and pepper together so I added freshly ground black pepper to olive oil prior to heating, and also put a light sprinkle of garlic powder on the chicken after I added it to the pan. Served with buttered angel hair pasta and also had parmesan available. My husband must have enjoyed, as he has thanked me four times already for this dinner (he never does that.) Will def make this again! Thanks for a fairly simple and very delicious recipe.

The sauce was delicious. I doubled it and used 1.5 large lemons. Next time I might add some chicken broth to help stretch the sauce and make it a little less rich.

This was quick and easy to make. I doubled the sauce, but I will triple it next time. I used tenders and the lemon juice was from my Meyer lemon tree. It’s a keeper!

Fantastic! I just tweeked it a bit by preparing the filet breast using Italian seasoning and italian bread crumbs after flour coating and it was heavenly.

Absolutely loved it, will make again.

There were going to be 4 of us for dinner, so I took 3 large chicken breasts and cut them into large cubes. It cooks so much faster. I also had to double or triple the sauce ingredients, and maybe I added a bit too much of one thing or another, but I found the sauce was extremely tart, and not very flavourful. I added bouillon paste and lots of honey, along with salt. I kept tasting and it was then satisfactory. Now there is a lot of sauce to pour over the mashed potatoes.

Made as written except we used chopped queen Spanish olives because we had no capers. My husband requested I double the sauce because it's so good. We think it would be good on chicken thighs and mild fish as well as chicken breast.

Even better than takeout.

My new guilty pleasure for sure.

Used chicken broth instead of white wine. Added a can of mushroom bits and pieces with the capers. Next tine I may add some slivered garlic.

A-. Very easy & tasty. I used cubed chicken thighs. Next time I'll hold back on some lemon juice & capers, but that's personal preference, no fault on the recipe. 10 min prep is not the case if you are squeezing fresh lemons. Will definitely make again as my amazing wife loved it!