Lemon Caper Chicken

(1 Votes)
10 Min

Protein is an important part of just about any diet, and the ADA recommends that it make up 15% to 20% of our calories. That's no problem when you have dishes as zesty and flavorful as Lemon Caper Chicken! We enjoy it for dinner and use any leftovers to top a garden salad for lunch the next day. You should, too!

What You'll Need

  • 2 tablespoons all-purpose flour*
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pound boneless, skinless, chicken breast, cut into 12 strips
  • 1 1/2 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1/3 cup reduced-sodium chicken broth*
  • 1/3 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon small capers
  • 1 tablespoon chopped fresh dill weed

What to Do

  1. In a shallow dish, combine the flour, salt, and pepper; mix well. Dip the chicken in the seasoned flour until lightly coated.

  2. In a large skillet, heat the oil over medium heat. Add the chicken, and cook for 2 to 3 minutes per side, until browned. Remove the chicken from the skillet; set aside.

  3. Add the garlic to the skillet, and sauté for 1 to 2 minutes; add the chicken broth, wine, lemon juice, and capers. Bring to a boil, and stir until the sauce is thickened.

  4. Return the chicken to the skillet, add the dill, and cook until no pink remains in the chicken. Serve immediately.


*To make this a gluten-free recipe, use tapioca flour instead of all-purpose flour, and gluten-free chicken broth.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 211
  • Calories from Fat 74
  • Total Fat 8.2g 13 %
  • Saturated Fat 1.4g 7 %
  • Trans Fat 0.0g 0 %
  • Protein 25g 50 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 73mg 24 %
  • Sodium 275mg 11 %
  • Total Carbohydrates 4.6g 2 %
  • Dietary Fiber 0.2g 1 %
  • Sugars 0.4g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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My sister LOVES capers. Sending her this recipe now!


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