Chicken Breasts with Lemon and Capers

Lemon Caper Chicken

Fresh lemons and capers make an easy pan sauce for sautéed chicken breasts.


  • 2 chicken breasts, (12oz, 360gr) total weight
  • 1 lemon, thinly sliced
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 3 tbs capers
  • 1 tbs olive oil
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/2 cup (4oz, 120ml) white wine
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock


  • Cut chicken in half or thirds, to make medallions.
  • Sauté shallot in oil in medium skillet over medium heat until tender.
  • Add chicken and brown lightly, about 5 minutes per side.
  • Add garlic to skillet when you turn the chicken
  • When chicken is browned add stock and white wine.
  • Lay lemon slices on top of the chicken, cover, reduce heat to low and simmer 10 minutes.
  • Stir in capers and simmer 5 minutes longer
  • Remove chicken to a small platter.
  • Top with lemon slices.
  • Increase heat under skillet, add cornstarch and stir until sauce is thickened.
  • Spoon capers and sauce on the chicken and serve.


I cut the chicken into smaller pieces rather than serving a whole breast – just because I think it looks nicer.


Keywords: chicken breasts, lemon, capers

Share via
Copy link