Wine Sauce Lemon Chicken Capers & Olives

This Wine Sauce Lemon Chicken Capers & Olives is made with a delicious lemon caper sauce and ready in 30 minutes. This recipe is a favorite!

Italian Lemon Chicken and Capers

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This Italian Lemon Chicken and Capers recipe are best for taste.

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Wine Sauce Lemon Chicken Capers & Olives

Yield: 8+ servings

This Wine Sauce Lemon Chicken Capers & Olives is made with a delicious lemon caper sauce and ready in 30 minutes. This recipe is a favorite!

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Ingredients

• Preheat oven to 375
• 3 lb. chicken breasts & thighs, thin cut breasts, boneless and skinless, pat out thighs to make thinner
• 1 tsp. sea salt
• 3 Tbl. Butter, salted & melted
• 1/3 cup flour + 3 Tbl., divided
• 1/3 cup canola oil
• 3 heaping Tbl. Capers, drained
• ¾ to 1 cup small green olives, with pimento & drained
• 2 large lemons + ½ lemon, thinly slice two lemons
• 1 cup white wine (chardonnay or pino grigio)
• 2 ½ cup chicken broth

Instructions

Put the chicken on a large cookie sheet lined with parchment paper. Sprinkle the salt over both sides. Drizzle on the butter. Turn the chicken and coat both sides.

Dust both sides of the chicken with one-third cup of flour.

In a large (10-12”) cast iron skillet over high heat, put the oil. Let it get hot. Put several pieces of the chicken in and brown on both sides. (Regulate heat between high and medium high.) Use tongs to turn the chicken.

When browned, place on the second cookie sheet with clean parchment paper. Repeat until all chicken is browned. Scatter the thin slices of lemons, capers and olives on the chicken.

Turn heat to medium high. Whisk together the three tablespoons of flour with the wine making a cloudy mixture. Pour into the hot skillet and deglaze scraping all the good stuff that’s left in the skillet.

Add the chicken broth and whisk into a thickened broth mixture. Squeeze in the lemon juice from ½ lemon.

Pour onto the chicken. Bake in a preheated 375 oven for 20-22 minutes. Remove and ready to serve.

Notes

Have two cookie sheets lined with parchment paper. You’ll need tongs and a whisk.

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