Back to Recipe Menu

Real quick chicken with lemon & caper butter


  • Loosely wrap the chicken in clingwarp and evenly batten out. 
  • Then heat the oil in a large heavy-bottomed pan and saute the seasoned chicken until golden brown on both sides.
  • When the chicken is almost ready, add the garlic, capers, wine, lemon juice and 1 tbsp chopped parsley to the pan. Briefly cook and then remove the chicken to individual plates.
  • Add the butter to the pan, if you like, and gently stir until melted. Then pour the sauce over the chicken and garnish with the remaining parsley.
  • Serve with your favourite potato dish and a simple green salad on the side.


  • 4 skinless chicken breasts
  • 2 tbsp olive oil
  • sea salt & freshly ground pepper
  • 1 garlic clove, crushed
  • ½-1 tbsp capers, rinsed
  • ¾ cup dry white wine
  • juice of 1 lemon
  • 2 tbsp chopped fresh parsley
  • a few knobs of butter (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm