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Under 30 Minutes

Sauteed Chicken with Capers

A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Chicken with Capers

Photography: Romulo Yanes

Source: Everyday Food, April 2012

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

  1. 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.

  2. 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 Note

Swap It
Don't have capers? Try chopped olives or lemon zest in the sauce instead.

Reviews (2)

  • Jen_MI 7 Nov, 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.

  • Catherine Dabney 13 Sep, 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!!

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