Recipe: Chicken with Caper Wine Sauce


The holidays are just around the corner and with it our Gift Wrapping event and Holiday Luncheon. If your schedule is filling up faster than you can say, “More Pecan Pie please!” perhaps it’s time for a few shortcuts.

Today we bring to you a delicious chicken recipe from our Of Tide & Thyme cookbook {available for sale}. This recipe uses a little white wine and capers for a scrumptious combination that’s both simple and delicious. Your whole family will be amazed with this effortless dish!

To download a printable version, click here.



  • 2 skinless, boneless chicken breasts
  • dash of kosher salt
  • dash of fresh ground pepper
  • 2 tsp olive oil
  • 1 minced garlic clove
  • 1/4 cup sweet onion, chopped
  • 2 tbsp dry white wine
  • 1 jar of capers, drained and rinsed
  • 2 tsp lemon juice, freshly squeezed
  • 1-1/2 tsp butter
  • chopped parsley
  • 1 sliced red pepper
  • 1 sliced yellow pepper
  • paprika for garnish



  • Sprinkle chicken with salt and pepper. In a 9-inch skillet pan, heat oil and add chicken. Cook until lightly browned, about 3 minutes on each side. Set aside and keep warm.
  • Add garlic and onion to oil, stirring constantly for about 30 seconds. Add wine, capers and lemon juice. Bring to a boil. Turn off head and add butter. Stir.
  • Slice chicken diagonally on plate and top with caper sauce. Serve over quinoa or rice with red and yellow pepper slices, paprika and chopped parsley.
  • Chicken can be prepared ahead and reheated. Sauced can be prepared ahead and heated when preparing to eat.