Chicken In White Wine Caper Sauce

We all need a good chicken entree recipe and this Chicken in a White Wine Caper Sauce with Pasta will not disappoint. I usually test out new recipes at least two to three times before I think about filming them for a video.   When I was working on this recipe my full intention was to not serve pasta with this dish.  You see, the inner Italian in me would never put chicken and pasta together in a dish.  That play on a recipe is typically very Italian American and something I don’t often do.  But after tasting this sauce made with olives, capers, Bionaturae tomatoes and wine, I couldn’t resist the combination.  On the second round of making this recipe I added pasta to the sauce and served it as the side to the chicken, and let me tell you it was the perfect accompaniment.


Chicken In White Wine Caper Sauce

(Serves 4)


¾ Cups Olive Oil

2 Cups of Flour

2  tsp. Salt

1  tsp. Pepper

8 Chicken Cutlets, cut thinly

4 Tbsp. of Butter

3 Garlic Cloves, sliced thinly

1 28 oz. Canned Whole Tomatoes, strain the tomatoes from the juice and dice. Reserve the juice for another use.

3/4 Cup of Kalamata Olives, diced

2 tbsp. Capers

½ Cup of White Wine

½ Cup Chicken Broth

Zest of One Lemons

1 tbsp. Lemon Juice

3 Tbsp. Chopped Parsley

¾ lbs. Pasta of Choice 


Boil salted pasta water.

Heat olive oil in a large frying pan. 


In a small bowl combine the flour with 1 tsp. of salt and 1 tsp. of pepper.  Coat each piece of chicken (both sides) with the flour mixture.  

Add the cutlets to the pan and fry until cooked through and browned- about three to five minutes on each side.  Remove the chicken from the pan and drain on paper towels.  Put another round of chicken cutlets in the pan and repeat the cooking process until the cutlets are all cooked.  

For the sauce, remove most of the oil from the pan (leaving only about 3 tablespoons).  

Put the pan back on the stove and put on low heat.  Add the butter and garlic and sautee on a low flame to cook the garlic. 

Add the tomatoes and saute for about three minutes. 

Add the olives, capers and 1 tsp. of salt.  Cook for another 3 minutes.  

Add the wine to the pan.  Raise the heat to medium and cook until the sauce begins to reduce.  

Add the chicken broth, lemon zest and lemon juice.  

Add the chicken back to the pan and sprinkle in chopped parsley.  Cook for 5 minutes on low.  

Boil your pasta. Reserve some pasta water and drain the pasta.

Remove the chicken and place on a serving platter.  Be sure to spoon a little bit of sauce over the cutlets. 

Mix the pasta into the sauce and serve alongside the chicken.

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