Chicken in Lemon Butter Caper Sauce

Chicken in Lemon Butter Caper Sauce – restaurant quality! You’ll be blown away after one bite! Sautéed chicken, pasta and a quick homemade lemon butter caper sauce. Ready in 15 minutes!

Chicken in Lemon Butter Caper Sauce - restaurant quality! You'll be blown away after one bite! Sautéed chicken, pasta and a quick homemade lemon butter caper sauce. Ready in 15 minutes!

Stop what you are doing right now and put this on your menu tonight. This was THE BEST thing I’ve eaten in recent memory – at home or in a restaurant.

I’ve had this on my list of things to make since we went down to Destin at Thanksgiving. We had dinner at Ocean Club, one of my favorite places, and I had their chicken in lemon butter caper sauce. It was so delicious. I seriously considered licking my plate. It was the best thing I had eaten in a restaurant in years.

This recipe is just as good as the chicken at Ocean Club. I couldn’t believe that I made this at home for pennies on the dollar. Now, this is not a low-cal dish. This dish should be saved for a special occasion. I take the “Sideways” philosophy on special occasions – When you make this dish, that’s the special occasion. Now go make it!.

Chicken in Lemon Butter Caper Sauce - restaurant quality! You'll be blown away after one bite! Sautéed chicken, pasta and a quick homemade lemon butter caper sauce. Ready in 15 minutes!

Chicken in Lemon Butter Caper Sauce - restaurant quality! You'll be blown away after one bite! Sautéed chicken, pasta and a quick homemade lemon butter caper sauce. Ready in 15 minutes!



Yield: serves 4

Chicken in Lemon Butter Caper Sauce

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

ingredients:

Chicken

  • 4 boneless, skinless chicken breast halves (or use cutlets)
  • 2 Tbsp grated Parmesan cheese
  • 1/3 cup flour
  • Salt and pepper
  • olive oil
  • 8 oz angel hair pasta, cooked and drained
Sauce

  • 12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
  • 2 Tbsp finely chopped yellow onion
  • 2 garlic cloves, minced
  • 1⁄3 cup Pinot Grigio (I used Cavit)
  • 3 Tbsp fresh lemon juice
  • Kosher salt
  • pepper
  • 1/4 cup capers, rinsed

instructions:

Chicken

  1. Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.
  2. Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Sauce

  1. Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds.  Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.
  2. Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers.
To Serve

  1. Place cooked pasta on plate or pasta bowl.  Top with chicken and spoon sauce over chicken and pasta.

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Comments

  1. Sounds delicious! I've had something similar at a restaurant. Do you think it would work if I used chicken broth instead of the wine? What temperature do you set your oven at to keep the chicken warm? I love every recipe I've tried from your site!

  2. I don't see any heavy cream or anything really out of the ordinary to make this a calorie loaded dish. I have made this before and totally loved it, wishing I had known about it before. Thanks. I think this is a lower calorie dish than I one I made previously.

  3. When I was first started dating as a teen, one of the first dishes I paid for was a chicken picatta like this and to this day it is still one of my favorites. Pinned this.

  4. julied – I did have enough sauce, but you could double it if you like lots of sauce. I might double it next time – the sauce was SO good.

  5. Made this for dinner last night. It was delicious. I am watching my carbs, so substituted spaghetti squash for the pasta. Yummy! Thanks and keep the great recipes coming!

  6. Wow, that is high praise! I'm on vacation right now, but as soon as I get back, I'll be making this for our special occasion that's coming up soon! Thanks so much 🙂

  7. Cece – you could certainly leave the capers out, but they give the dish a little saltiness. Capers are a berry – they are pickled, so they are a little salty. Make sure to wash them or they will be too vinegary/sour. I don't like tons of them, but I don't mind a few – especially in this dish.

    1. I can't wait to try this delish recipe! Capers are actually tiny flower buds, the smaller, the most desirable. If they continue to grow, they turn into Caper berries, which look very much like an olive. They are not olives nor peppercorns. Thanks for the recipe!

  8. Talk to me about the capers. I have seen them in recipes all my adult life, but have never had them. Would the dish be just as good w/o them? If your description of them doesn't sound appealing to me, could I add something else? Thank you !!

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