Lemon Caper Chicken Recipe
Two chicken breasts served over a bed of spaetzle with a side of red cabbage. Topped with our lemon beurre blanc sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken and Spaetzle
Red Cabbage
Lemon Beurre Blanc Sauce
Method
Preparation
- 1
Cook the Spaetzle
Bring a pot of salted water to a boil. Add the spaetzle and cook according to package instructions until tender. Drain and set aside.
- 2
- 3
Cook the Chicken
Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium-high heat. Cook chicken for about 6-7 minutes on each side, or until cooked through. Remove from skillet and keep warm.
Sauce Preparation
- 4
Make the Lemon Beurre Blanc
In the same skillet used for chicken, add shallots and sauté for 1-2 minutes. Pour in white wine and reduce by half. Lower heat and whisk in butter until melted and smooth. Stir in lemon juice and capers. Season with salt and pepper to taste.
Plating
- 5
Serve
On a plate, arrange a bed of spaetzle, top with sliced chicken breasts, and drizzle with lemon beurre blanc sauce. Serve with a side of red cabbage.