Chicken with lemon and caper butter

This is a recipe I originally found on Pintrest and decided to have a go at, making a few changes along the way.


Boneless chicken breasts
Olive oil
100g butter, cubed
Half an onion, chopped
2 garlic cloves, finely chopped or minced
100ml white wine
Juice of 1 lemon
1tbs capers

First of all butterfly the chicken by slicing the breast until almost through, then get rid of your aggression by beating it with a  rolling pin or meat tenderiser until about a centimetre thick. Put some flour (with salt and pepper) on a plate and then dip the chicken so it is coated on both sides.

Fry the chicken in olive oil for about 4 minutes each side, depending on thickness, until done and slightly browned. Keep warm until ready to serve.


I used the same pan to cook the sauce, which is why it ended up a little brown but we did get the extra flavour from the cooked flour and chicken juices. Heat one cube of butter and then gently fry the onion so softened but not browned. Add the garlic and cook for about a minute. Add the wine and then the lemon juice and boil until reduced to around 2 tablespoons.  Stir in the capers.


Put the pan on the lowest heat possible and then whisk in the butter, one cube at a time allowing each to be fully incorporated before adding the next.


The original recipe is here. I served this with mini parmesan roasted potatoes and green beans.



This was a tasty dish and although the sauce was very tart on its own, it was great with the chicken. I’m going to try another Pintrest recipe that’s very similar soon, this one is called piccata.


8 thoughts on “Chicken with lemon and caper butter

    1. Thanks Joanna, it was nice but I’ll definitely tweak it a bit next time. Going to try the other dish first and then take the best bits of both


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