The “Best of Show” and overall winner in the Nut Category for the 1999 American Pie Council National Pie Championship is this pie.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
Ingredients
- ½ cup all-purpose flour
- 1 pinch salt
- 2 (6 ounce) skinless, boneless chicken breast halves
- 2 tablespoons olive oil
- ¼ cup dry white wine
- ¼ cup lemon juice
- ¼ cup cold unsalted butter, cut into pieces
- 2 tablespoons capers, drained
- 2 lemon wedges
Instructions
- Mix together flour and salt in a medium dish or resealable plastic bag. Coat chicken in flour mixture; shake off excess.
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- Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil until golden brown and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover and keep warm.
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- Pour white wine into the skillet; allow to boil while scraping the cooked bits from the bottom of the pan. Add lemon juice; boil until reduced by half, 2 to 3 minutes.
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- Sprinkle cubed butter into boiling sauce. Swirl and shake the pan vigorously until butter is completely incorporated and sauce thickens. (Butter must never come to rest, or sauce will separate and become oily.) Remove from heat and stir in capers.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Pour lemon-caper sauce over chicken; serve with lemon wedges.
Nutrition Facts
| Calories | 662 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 2 g |
| Protein | 43 g |
| Saturated Fat | 17 g |
| Sodium | 372 mg |
| Sugars | 1 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with fish (cod) and it turned out perfect. I’m not really a fan of fish, but OMG I will definitely be making this again. All I had on hand was a pkg of thin wheat pasta that I had no idea what to do with. Still it was great.
Why are people adding flour to the sauce, there is NO flour in the sauce people!!! Read the recipe!
This is one of my family’s favorite meals!
Great, short recipe. I added a little more zest to the flour, but a much easier way to make chicken piccata! Thanks for sharing!
This recipe is simple and easy and delicious! I used it to make a tray for a family reunion. I used 10 pounds of chicken and made the sauce twice. There was not a piece of chicken left!
Followed directions exactly. Very good dish.
An excellent recipe. I stretched this to 3 chicken breasts without changing it and the results were still very good.
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.
Simple and easy. We loved it!
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.
delicious and quick an d easy. I added garlic powder to the chicken.
this is an excellent recipe been using it for years but I never just make 2 pieces. I end up making 8 to 10 pieces. Did they take away the ability to modify the servings?
Super easy, I made the recipe as is. My family loved it.
I used Chicken Thighs (It’s what I had) I followed the recipe as much as I could, but cooked the chicken a little longer because it had bone and skin. Then after the chicken was cooked to the bone, I put it in the air fryer for about 5 minutes on 400 just to crisp up the skin a little. It was delicious. Very flavorful. I served it with Angel Hair Pasta.
I love this recipe because it was so simple and inexpensive. The ingredients are all on your pantry so there is no need to go to the grocery store. This was delicious! It’s definitely going on my saves.
This was really good. I used thin cut chicken breasts and substituted chicken broth for the white wine because I didn’t have any. After the capers were added to the pan, I stirred in a little extra chicken broth so there would be sauce. My family liked it a a lot.
This was an excellent recipe! I also doubled the sauce. Would make again and again! Thanks for sharing.
Simple and delicious. I recommend pounding the chicken breasts to be no more than 1 inch thick for even cooking. Add garlic powder and black pepper to the salt and flour mixture. You can also season the chicken and just dredge in flour. This does not make a lot of sauce, but it is flavorful and a little goes a long way.
Lemon flavor way too strong. I did use Meyer lemons so that might have been the problem.
This recipe was a great change for a pasta sauce. Only difference I would do would be to double the sauce recipe.
I made this for my kids and grandkids. They said it was the best meal they had had in a loooooonnnggg time! I put the cooked chicken in a covered dish and finished cooking it at 375 degrees. It literally fell apart, tender. I will cut the amount of lemon next time; a bit too much.