Chicken In Lemon And Capers
Juicy chicken breasts in a tangy lemon and caper sauce with rosemary, perfect for a quick, flavorful Mediterranean-inspired meal that pairs well with rice or vegetables.
Ingredients
Instructions
- Wash chicken breasts and pat dry.
- Dredge chicken breasts in flour.
- Heat olive oil in a skillet.
- Brown chicken in oil on both sides.
- Remove chicken and keep warm in a low-temperature oven.
- Add chicken bouillon and white wine to the skillet.
- Reduce the liquid by half and add the juice of half a lemon.
- Return chicken to the skillet.
- Top with thinly sliced lemon and sprinkle with rosemary.
- Simmer uncovered for 10 to 15 minutes.
- Add capers and warm for 1 to 2 minutes.
- Serve hot.
Tips & Substitutions
To enhance the flavor, marinate the chicken in lemon juice and rosemary for an hour before cooking. If you don't have white wine, use chicken broth instead for a similar effect. For a thicker sauce, add a bit more flour when dredging the chicken. Consider pairing with a side of Rice A La Grecque Casserole for a complete meal.
Serving Suggestions
Serve the chicken hot, garnished with the cooked lemon slices and capers. It pairs well with a fresh green salad or steamed vegetables. For a heartier meal, consider serving with mashed potatoes or a side of Lemon-Herb Grilled Chicken for a delightful combination of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, use a skillet over low heat to avoid drying out the chicken. You can also add a splash of chicken bouillon or water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In Lemon And Capers contains roughly 259 calories, with 17g protein, 22g carbohydrates, and 9g fat. It is an excellent source of protein (34% of the Daily Value) and iron (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2898mg per serving (126% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless thighs instead of chicken breasts?
Yes, boneless chicken thighs work well in this recipe. They will remain juicy and tender during cooking, and you may need to adjust the cooking time slightly if they are thicker.
What can I substitute for capers?
If you don't have capers, green olives or chopped pickles can serve as a substitute. They provide a similar briny flavor that complements the lemon and chicken.
Is it necessary to use white wine?
While white wine adds depth to the sauce, it can be omitted if desired. You can replace it with additional chicken bouillon or lemon juice to maintain flavor without the alcohol.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).