From The Archives: Chicken with Brown Butter and Capers

So far, the transition from 4 to 5 kids has been seamless. Jill has fit right in. Her brother and sisters are clearly in love and spend lots of time just staring at her and arguing over who will get to hold her next. I think she is enjoying her place as baby of the family.

As for me, I’m feeling great. I’m slowly getting back into our daily routine, well at least the new normal of our daily routine. We’re definitely still a few weeks away from any kind of schedule, but I am absolutely fine with that. If our days weren’t spent with countless hours lost to baby snuggles, there’d be something really wrong!

I know the adjustment phase and recovery period would not be nearly so painless if it weren’t for my visiting parents. My dad and mom spent the weekend with us and my mom will be here for another day and a half. I’m so thankful for their help.

Since I’m not cooking yet, I knew I wanted to share a forgotten-about recipe from the archives. And it seemed only fitting that that recipe be one I was first introduced to by my mom. One of my favorite meals when I was growing up was my mom’s veal and capers. This Chicken with Brown Butter and Capers is my own version of that meal. It’s always a winner on our table!

From The Archives: Chicken with Brown Butter and Capers

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: chicken


  • 2 tbsp olive oil
  • 4 boneless, skinless chicken breasts, butterflied and pounded paper-thin
  • Salt & pepper
  • 1 1/2 cup flour
  • 4 tbsp butter
  • 2 – 3 tbsp capers
  • Juice of half a lemon, or 2 T. lemon juice
  • 1/4 cup white wine, optional


  • Heat olive oil in a large skillet. Season chicken breasts with salt and pepper. Cover both sides with flour.
  • 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.
  • 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.
  • 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.
  • Spoon the butter and capers over the chicken and serve.