You’ll love the gourmet flavors of Chicken with Brown Butter & Capers almost as much as you’ll love the minimal ingredients and time needed to make this amazingly delicious main course.Jump to Recipe
The delicate, savory flavors in this dish make it a winner with everyone in our household. We have one child who can never get enough capers (she’ll literally eat them by the spoonful right out of the jar) and one who really doesn’t care for them. So, those 2 always do an exchange when it’s Chicken & Capers night – trading an extra piece of chicken for all of the capers.
How to properly pound chicken breasts
The secret to success with this dish is pounding the chicken as thin as possible. You want as close to paper-thin as you can get! Trust me – the more time you spend on this process, the better the final dish will be.
Here’s the process I use to pound chicken breasts:
- Line a plastic cutting board with wax paper.
- Butterfly cut each chicken breast.
- Place one cut chicken breast one top of the wax paper on the cutting board. Cover with another piece of wax paper.
- Using either a meat mallet or a rolling pin, pound the chicken for about 60 seconds. It should start to thin and spread.
- Flip chicken over with the wax paper in place on both sides and pound for another 30 seconds or so, until the chicken is nice and thin.
- Repeat with remaining chicken breasts until done.
Once all of the chicken is pounded, you’ll be ready to start the dredging and cooking process.
One thing you’ll want to keep in mind is that pounded chicken breasts cook very quickly so you’ll want to make sure you keep a close eye on your skillet.
How to serve Chicken with Brown Butter & Capers
You can easily turn this recipe into a complete, all-in-one meal by doubling the brown butter & caper sauce ingredient. Then, serve the chicken and the extra sauce over cooked angel hair pasta or other starch of your choice.
Chicken with Brown Butter & Capers
- 2 T. Olive oil
- 4 Boneless, skinless chicken breasts (butterflied and pounded paper-thin)
- Salt and pepper (to taste)
- 1 1/2 c. Flour
- 4 T. Butter
- 2 T. Lemon juice (or the juice of 1/2 a freshly squeezed lemon)
- 1/4 c. White wine or chicken stock
- Heat olive oil in a large skillet over medium-high heat. 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. Work in batches, if needed, until all of the chicken is cooked.
- Reduce heat to medium-low and 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 or chicken stock. Cook for another 3-5 minutes. Watch it closely so that the butter does not burn.
- Spoon the brown butter and capers over the chicken and serve.
- Follow the steps in the post to pound your chicken breasts.
- If you have to work in batches, keep the chicken warm in a 200 degree oven until you’ve finished the brown butter & caper sauce.
- For an easy meal, double the sauce ingredients and serve over cooked angel hair pasta.