chicken breast with lemon-caper sauce

Sign up to save this recipe to your profile
chicken breast with lemon-caper sauce
2 servings Easy
Total: Active:
PREVIOUS: Baked Chicken Breast Nuggets NEXT: Roasted chicken breast with potatoes

Ingredients (8)

  • 2 boneless, skinless chicken breasts
  • 1/4 cup AP flour
  • salt, pepper to taste
  • juice of two lemons
  • one shallot
  • one tablespoon of capers (in brine)
  • two tablespoons of olive or canola oil
  • two tablespoons of chilled and cubed butter

Just a simple play on the traditional sauce grenobloise; butter, shallot, lemon juice, capers. This is a quick weeknight dish that never fails and goes with any side dish.


  1. pound chicken breasts slightly – to about 1/2 an inch
  2. salt and pepper pounded chicken and set aside
  3. put flour on a plate and season with salt and pepper
  4. set up your mis-en-place: juice the lemons, drain the capers, cut the butter and have it ready, dice the shallot and set aside
  5. heat a saute pan with olive oil
  1. dredge chicken in flour and saute on both sides until browned and cooked through
  2. remove chicken to a plate and cover
  3. saute shallot in pan (add more olive oil if necessary)
  1. deglaze pan with lemon juice and add capers
  2. add butter a few cubes at a time to create the sauce
  3. taste and seaon as necessary; plate chicken and spoon sauce over it.
Load Comments

Recommended from Chowhound