Back to Sauteed Chicken with Capers All Reviews for Sauteed Chicken with Capers - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 saute-chicken-capers-med108164.jpg
Ingredients Ingredient Checklist 4 boneless, skinless chicken breasts (about 2 pounds total) 1/2 cup all-purpose flour Coarse salt and ground pepper 3 tablespoons extra-virgin olive oil 2 tablespoons champagne or white-wine vinegar 3 tablespoons unsalted butter, cut into pieces 2 tablespoons capers, plus 1 teaspoon brine 1 tablespoon chopped fresh parsley
Cook’s Notes Swap It Don’t have capers? Try chopped olives or lemon zest in the sauce instead.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4 saute-chicken-capers-med108164.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
saute-chicken-capers-med108164.jpg
saute-chicken-capers-med108164.jpg
Ingredients
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds total) 1/2 cup all-purpose flour Coarse salt and ground pepper 3 tablespoons extra-virgin olive oil 2 tablespoons champagne or white-wine vinegar 3 tablespoons unsalted butter, cut into pieces 2 tablespoons capers, plus 1 teaspoon brine 1 tablespoon chopped fresh parsley
Directions
Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side (add remaining oil to pan, if necessary). Transfer to a platter and tent with foil.
Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.
Cook’s Notes Swap It Don’t have capers? Try chopped olives or lemon zest in the sauce instead.
Cook’s Notes
Swap It Don’t have capers? Try chopped olives or lemon zest in the sauce instead.
Reviews (3)
Add Rating & Review 47 Ratings 5 star values: 15 4 star values: 14 3 star values: 14 2 star values: 4 1 star values: 0
Reviews (3)
Add Rating & Review 47 Ratings 5 star values: 15 4 star values: 14 3 star values: 14 2 star values: 4 1 star values: 0
Add Rating & Review
47 Ratings 5 star values: 15 4 star values: 14 3 star values: 14 2 star values: 4 1 star values: 0
47 Ratings 5 star values: 15 4 star values: 14 3 star values: 14 2 star values: 4 1 star values: 0
47 Ratings 5 star values: 15 4 star values: 14 3 star values: 14 2 star values: 4 1 star values: 0
5 star values: 15 4 star values: 14 3 star values: 14 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/10/2015 This was very good and so easy to make. I went by the recipe and would not change a thing. This will become a part of our rotation of meals. Martha Stewart Member Rating: Unrated 11/07/2013 We loved this. Made exactly as written. Time to prepare was correct. The only thing I would change was to cook the parsley slightly before serving. Think fresh basil would substitute nicely for parsley. Martha Stewart Member Rating: Unrated 09/13/2012 Yummy and quick...I used Moscato instead of the white wine...and then added just a little bit of flour to the mix at the end to create a little gravy.....served with couscous!!...and I didn't let the caper soak...which really alots for more time then necessary!!Martha Stewart Member
Rating: 5 stars 11/10/2015
This was very good and so easy to make. I went by the recipe and would not change a thing. This will become a part of our rotation of meals.
Rating: 5 stars
Rating: Unrated 11/07/2013
We loved this. Made exactly as written. Time to prepare was correct. The only thing I would change was to cook the parsley slightly before serving. Think fresh basil would substitute nicely for parsley.
Rating: Unrated
Rating: Unrated 09/13/2012
Yummy and quick…I used Moscato instead of the white wine…and then added just a little bit of flour to the mix at the end to create a little gravy…..served with couscous!!…and I didn’t let the caper soak…which really alots for more time then necessary!!
All Reviews for Sauteed Chicken with Capers
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sauteed Chicken with Capers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
