Capers are one of those ingredients you come across occasionally but may have never cooked with or even tried. But they’re an integral part of Mediterranean cuisine. Their use dates way back to ancient Greece. They come from a perennial plant that bears edible flower buds (which are technically the capers) and berries (caper berries, but more commonly just referred to as capers). Both the flowers and berries are typically pickled in brine and added to a variety of dishes like meat, sauces, salads and pasta salads. A quintessential Italian dish using capers is Chicken Piccata
Here is a super quick and easy dish bringing together some classic Greek flavors. Perfect for a busy weeknight meal or anytime you want a delicious and wholesome meal that is quick to prepare.
Let’s get started!
Heat the butter in a medium skillet over medium-high heat and lightly brown the chicken cutlets on both sides. Transfer to a plate and set aside.
Add the garlic and saute for one minute.
Add the broth and wine and bring to a boil until it is reduced by half, 3-5 minutes. Stir in the parsley, lemon juice and salt.
Arrange the chicken in the skillet topped with the lemon slices and add the olives and capers. Bring to a simmer over medium heat, cover and simmer for about 15 minutes. Add salt to taste. If the sauce is too thin, dissolve a little cornstarch in a little water and stir it into the sauce, simmering it for another minute.
Serve the chicken cutlets topped with the lemon slices, olives and capers, spoon some sauce over and sprinkle with fresh parsley. Serve with steamed rice or pasta.
- 2 large (about 1 pound each) boneless, skinless chicken breasts, cut in half lengthwise to make thinner cutlets
- Salt and pepper
- 3 tablespoons butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- ⅓ cup dry white wine
- 2 tablespoons chopped fresh parsley
- Juice of one large lemon
- ¼ teaspoon salt
- One lemon cut into slices
- ¾ cup Kalamata olives, drained
- ⅓ cup capers, rinsed and drained
- 2 tablespoons fresh chopped parsley for garnish
- Sprinkle the chicken cutlets with salt and pepper. Set aside.
- Heat the butter in a medium skillet over medium-high heat. Lightly brown the chicken on both sides and then transfer to a plate.
- Add the garlic to the pan and saute for a minute. Add the chicken broth and white wine and bring to a boil until reduced by half, about 3-5 minutes. Add the parsley, lemon juice and salt.
- Arrange the chicken pieces in the skillet and top with the lemon slices, olives and capers. Bring to a simmer over medium heat, cover and simmer for about 15 minutes. Add salt to taste. If the sauce is too thin, dissolve a little cornstarch in a little water and stir it into the sauce, simmering it for another minute.
- Serve the chicken topped with the lemons, olives and capers, spoon some sauce over, and sprinkle with the fresh parsley. Serve with steamed rice or pasta.
Laura Caupert says
Can this be doubled and partially made one day and served the next. It looks absolutely fabulous!!!!!!
Kimberly @ The Daring Gourmet says
It sure can, Laura! I would double it and go ahead and make it completely – then reheat it the next day.
Laura Caupert says