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Sauteed Chicken with Capers

Recipe photo courtesy of Romulo Yanes

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.

Source: Everyday Food, April 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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  • MS12223437
    10 NOV, 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.
    Reply
  • jriebow
    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.
    Reply
  • 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!!
    Reply

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