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–+ servings

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.
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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

Equipment

  • Large Saute Pan (6 quart)

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

  • Rinse chicken breast and pat dry with paper towels. Season chicken with the salt, black pepper and paprika.
  • Add the flour to a plate.
  • In a 6 quart saute pan, heat 2 tablespoons olive oil over medium high heat.
  • 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).
  • Reduce the heat to medium. In the same pan, add 1 tablespoon olive oil. Add garlic, capers and parsley. Saute 1 to 2 minutes.
  • Add wine and cook until reduced to half - about 2 minutes.
  • Add lemon juice and zest and chicken broth. Bring to a boil.
  • 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.
  • 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.
  • 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.
  • Plate, garnish with lemon slices and serve with pasta or a side of vegetables. Enjoy.