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Breaded Lemon Chicken with Capers

Breaded Chicken with a lemon caper sauce.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 2 boneless skinless chicken breasts one double breast
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 cup Einkorn flour plus 1 tablespoon for sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup Pecorno Romano Cheese
  • 1 egg
  • 1 tablespoon coconut oil
  • 3 tablespoons butter divided
  • 1/2 onion sliced
  • 1 clove garlic grated
  • 1 cup broth
  • 2 tablespoons white wine or dry vermouth optional, not in original recipe
  • 1 tablespoon cold water
  • 1/2 lemon sliced into 6-8 slices you might need a whole lemon
  • 2 tablespoons capers


  • Preheat oven to 375
  • Pound Chicken breasts very thin. You will probably get 4-6 pieces of chicken.
  • Season with salt and pepper, both sides.
  • Mix flour, paprika, garlic powder in plate for dipping chicken.
  • Mix egg and Pecorino cheese.
  • Dredge chicken into egg mixture, then flour and than again in egg mixture.
  • Heat coconut oil in pan to brown chicken.
  • Brown chicken in coconut oil. Does not need to be cooked through as it's going in oven.
  • Use a baking dish to bake chicken in oven.
  • Slice lemons. Put in baking dish. Lay chicken on top of lemons.
  • Rinse capers and pat dry. Add to chicken.

Make Sauce

  • Scrape pan drippings and melt 1 tablespoon of butter in same pan.
  • Add in onion and garlic, cooking until onions are soft.
  • Add broth. Have a lid ready, as it may bubble.
  • Mix water and 1 tablespoon of flour in a jar. Shake well.
  • Add to broth. Add two tablespoons of butter to pan.
  • Add wine or vermouth.
  • Cook on low for 15 minutes.
  • Pour over chicken and bake 30-40 minutes.