Sauteed Chicken with Olives, Capers, and Onions


  • 2 boneless skinless chicken breasts
  • 1/4 cup flour
  • salt and pepper
  • 1 Tbs oil
  • 1 Tbs butter
  • 1/4 cup onion, diced
  • 1/4 cup black olives, chopped
  • 2 Tbs capers
  • the juice from 1/3 of a lemon
  • 1/2 cup liquid chicken broth and/or white wine


  • If you like, pound the chicken until thin. It cooks more quickly this way and tastes better to me, but takes a bit more effort. Either way, salt and pepper the chicken breasts. Heat the oil and butter, dredge the chicken breasts in flour, and then lay them in the pan. Cook a couple of minutes and turn the meat around (but not over) to cook evenly. A few minutes later, turn the chicken breasts and cook until done. Remove to a platter and keep warm in a 200 degree oven.
  • Add the onion and cook a few minutes until softened. Turn the heat up to medium high and add the wine and/or broth. I like to use about half and half if I have both available but either one by itself works fine, too. Scrape the pan to loosen up any bits, then add the capers and olives and lemon juice. Simmer until the liquid is reduced by half. Pour the sauce over the chicken and serve.