Chicken With Wine and Capers

Chicken With Wine and Capers


  • 6  boneless skinless chicken breasts
  • flour
  • salt and pepper
  • olive oil
  • 1/2  c  chopped onion
  • 2  garlic cloves, chopped
  • 1/4  c  chicken broth (you may use 1/2 cup if you don't wish to use wine
  • 1/4  c  dry white wine (don't use cooking wine)
  • 2  Tbsp  Dijon mustard
  • 3  tsp  drained capers
  • 1  Tbsp  corn starch mixed with 2 T. water


Prepare your starch before you get started. Preheat saute pan on medium high heat. Pour enough olive oil into pan to coat bottom. Coat one side of chicken with flour and place into pan. Salt and pepper other side of each breast as it browns. Cook chicken until golden-about five minutes on each side. More or less depending on the thickness of the chicken. After chicken is cooked thoroughly, remove from pan to a plate and cover with foil. Reduce heat to medium and to the pan, add the onion and garlic. You may have to add a little more olive oil. Saute until the onion is translucent and then add the wine and chicken broth. Allow to boil and reduce by 1/2. To this mixture, whisk in the mustard, capers and while the sauce is boiling, add the cornstarch. Pour sauce over the chicken and serve. You may also wish to add mushrooms while sauteing the onions, or add one can of artichokes when you add the capers.

Bridget Weiss - Little Rock, AR

Main Dishes

Featured Recipes

Breakfast Burritos

A great camping breakfast recipe from the experts at KOA.