Chicken with Brown Butter & Caper Sauce
March 26, 2009 > 10 Comments
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I had some capers leftover from the Chicken Puttanesca Pasta that I made earlier this month, so I thought I’d use them to make one of my favorite dishes. As I mentioned in that post, when I buy a “gourmet” ingredient, I like to make sure I use it all up during the month so that I don’t forget about it before it goes bad.
And trust me, this recipe is worth buying capers once in a while! I am definitely hooked on capers!
Chicken with Brown Butter & Caper Sauce
- 2 T. olive oil
- 4 boneless, skinless chicken breasts, butterflied and pounded paper-thin
- Salt & pepper
- 1 1/2 c. flour
- 4 T. butter
- 2-3 T. capers
- Juice of half a lemon, or 2 T. lemon juice
- 1/4 c. white wine, optional
1. Heat olive oil in a large skillet. Season chicken breasts with salt and pepper. Cover both sides with flour.
2. Add chicken to hot skillet and cook until browned on both sides and fully cooked, about 2-3 minutes per side. Remove from pan and keep warm.
3. Add butter to the skillet. Melt and stir frequently, making sure to scrape up any bits left on the skillet from the chicken. Cook over medium-low heat for about 5 minutes, until the butter starts browning.
4. Add the capers, lemon juice, and wine if desired. Cook for another 3-5 minutes. Watch it closely so that the butter does not burn.
5. Spoon the butter and capers over the chicken and serve.
This is another dish that really should not be made ahead of time. In fact, I usually reserve this for Sunday nights. However, you can get a head start by prepping and flouring the chicken earlier in the day. Just be sure to let it come to room temperature before cooking.
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Tags: brown butter and caper sauce > chicken and capers > chicken with brown butter
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10 Responses to “Chicken with Brown Butter & Caper Sauce”
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March 27th, 2009 @ 12:37 am
Yummy- my husband would love this! I’ll have to give it a try.
March 27th, 2009 @ 12:58 am
I love Capers! I am going to try your recipe this week. Thanks.
March 27th, 2009 @ 1:29 am
I’ve never cooked with capers before. You’ve made me want to give a try! Thanks for sharing your recipe.
March 27th, 2009 @ 8:20 am
This looks fabulous! Thanks for sharing this recipe.
~Misti
March 27th, 2009 @ 10:03 am
Hi, found you on Julia’s site.
I’m a fan of this spin on scallopini. You can do this same dish with pork tenderloin or even boned pork chops too. Just the same way.
The next time I put a fast and simple recipe on our blog, I’ll send it your way for consideration. My last one (truffled gnocchi) is probably not one for the kids.
March 27th, 2009 @ 10:51 am
I’ve never used capers before. Maybe I need to try them. This looks really yummy. Thanks!
God bless,
Amanda
March 28th, 2009 @ 10:09 am
Even at 8am this looks so yummy~!
March 29th, 2009 @ 9:52 am
[...] | Gennaro 11. TidyMom 12. Puna – design question answered 13. Angela @ Peonypatch (30s) 14. Cooking During Stolen Moments (chicken w/brown butter & caper sauce) 15. PamperingBeki (midwestern living) 16. Katie – Making This Home 17. SuzyHomemaker – lovely [...]
March 29th, 2009 @ 10:24 pm
This is so good! Definetly making this again!
November 1st, 2009 @ 6:35 pm
This is the first time that I have had capers. I was unsure if I would like them or not. They difinitely have their own distinct flavor but my husband and I bothed liked them. He asked that I make this recipe again!