Chicken Breast with Lemon and Capers

Ready in 45 minutes

Really just a more Italian variant of fried chicken

Top-ranked recipe named "Chicken Breast with Lemon and Capers"

3.6 avg, 5 review(s) 80% would make again


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1/4 cup Flour
1/4 teaspoon Black pepper
1/2 teaspoon Paprika
2 skinned and boned chicken breasts; (about 1 pound), halved and pounded to 1/4-inch thickness
5 teaspoons Corn oil
1/4 cup low-sodium chicken broth
2 tablespoons Lemon juice
2 tablespoons capers; drained

Original recipe makes 4



Combine the flour, pepper, and paprika (or use Essence) on a plate. Press the chicken breast into the mixture, coating them evenly all over and shaking off any excess.

In a heavy 10-inch skillet, heat the corn oil over moderately high heat for 1 minute. Add the breasts and cook about 3 minutes on each side; do not overcook. Transfer the breasts to a heated platter.

Add the chicken broth to the skillet, scraping up any browned bits on the bottom. Stir in the lemon juice and capers and heat through. Pour the sauce over the breasts.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 502 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Chicken Breast with Lemon and Capers

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This is basically chicken piccata. Another Italian dish with the same ingredients.
AmandaBee0 2 years ago
Easy and tasty dish. Serve over rice or pasta, even ramen.
Ripsellers 3 years ago
Easy and tasty.
Willajo 4 years ago
Excellent and fairly quick dish.
ddomaha 5 years ago
[I posted this recipe.]
ddomaha 5 years ago
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