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!


  • 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


  • 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
Chicken in Lemon Butter Caper Sauce #CHICKEN #MAINCOURSE #PASTA #SAUCE


  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.


  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. ................

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