Chicken with lemon, caper, butter sauce recipe via

Chicken with lemon, butter and caper sauce

  • Author: Brenda Tolentino
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x


Today is Friday Feasts – A new series on Dish Our Town, where we transport you to a town with a recipe we’ve cooked. Friday Feast today is my take on one of my favorite French dishes Sole Meuniere. I substituted the sole with chicken so it can be a simple, weeknight dish. I’ve been making this dish since before Bailey was born and make it at least once a week. It’s the perfect busy work week recipe and taste good the next day as well. My daughter and husband love this dish and I love it because it’s the easiest thing to make.



  • 1 lb. Chicken Breasts – thinly sliced
  • Flour
  • Capers
  • Olive Oil
  • Grass-Fed Butter
  • 2 lemons
  • Salt
  • Pepper
  • White wine (you can also use chicken broth or water)


  1. Pat Chicken Breasts completely dry with paper towel
  2. Add Salt and Pepper
  3. Heat pan on medium – high heat
  4. Lightly dredge chicken
  5. Add Olive Oil, enough to just cover pan fully
  6. Add Chicken Breasts one at a time, do not crowd the pan because it will steam instead of brown
  7. Leave on the pan until lightly browned then turn to sear other side
  8. Take browned chicken out
  9. Add 2 pats or butter
  10. Add 2 tablespoons of caper for 10 seconds, until it pops a bit
  11. Add wine or broth or water (1/2 cup)
  12. Scrape all the brown, yummy bits
  13. Let liquid boil and then lower to simmer
  14. Add Chicken Breast back to cook through
  15. Turn off stove
  16. Add juice of one whole lemon
  17. Serve with pasta or rice
  18. Also serve with quartered lemon on side

  • Category: Easy Weekday Chicken Dish
  • Cuisine: French
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