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Chicken Breasts in a Creamy Capers Lemon Wine Sauce

A quick and easy stovetop chicken fit for a gourmet weekend dinner or for a special weekday treat.

Course Dinner, Lunch
Keyword Best Chicken Breast Recipe, Chicken Breast in Caper Wine Sauce, Chicken Breast in Lemony Sauce, Chicken Breast in WIne Sauce, Creamy Chicken Breast
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 to 6 People
Author Yasmin Rasheed

Ingredients

  • 2 pounds thin sliced skineless chicken breast (about 8 slices)
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 cup flour (for lightly coating the chicken)
  • 3 - 4 tablespoons extra virgin olive oil
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 2 lemons (1 zested and juiced, 1 sliced into 8 pieces)
  • 4 tablespoons capers rinsed
  • 3 teaspoons cornstarch
  • 4 tablespoons cold tap water (Desolve the corn starch in the water)
  • 3 tablespoons cold butter

Instructions

  1. Rinse chicken breast and pat dry with paper towels. Season chicken with the salt, black pepper and paprika.

  2. Add the flour to a plate.

  3. In a 6 quart saute pan, heat 2 tablespoons olive oil over medium high heat.

  4. Dredge the chicken breast in the flour, shaking off any excess flour. Cook the chicken in the hot oil for 4 to 6 minutes total (2 to 3 minutes per side) until lightly brown. Set aside.

    Note: I cook the chicken in two batches. Add 1 tablespoon olive oil if needed after the first batch. If the pan is overcrowed the breasts will release liquid as opposed to lightly browning).

  5. Reduce the heat to medium. In the same pan, add 1 tablespoon olive oil. Add garlic, capers and parsley. Saute 1 to 2 minutes.

  6. Add wine and cook until reduced to half - about 2 minutes.

  7. Add lemon juice and zest and chicken broth. Bring to a boil.

  8. Add butter, one tablespoon at a time.

    Note: wait until each batch of butter is fully melted. The sauce will start to look a little creamy.

  9. Add the diluted cornstarch water and stir - the sauce will start to thicken. Reduce the heat to medium low.

    Note: If you diluted the cornstarch ahead of time, you may need to stir it before adding it to the pan.

  10. Add back the chicken breasts in a single layer, coating each side in the sauce. Cover the pan with a tight lid and cook for 15 minutes.

  11. Plate, garnish with lemon slices and serve with pasta or a side of vegetables. Enjoy.