dish of lemon chickenChef Paolo Vasapolli uses wine, capers, and lemon zest and juice to add zing to chicken.

Wine and capers add depth to chicken dish

The zest and juice of an entire lemon provides a citrus zing to a recipe from executive chef Paolo Vasapolli of Food and Catering Services, but a white wine reduction brings it to a new level.

Pollo al Limone


  • 2 lb (1 kg) boneless, skinless chicken breasts (or scaloppini)
  • Salt and freshly ground pepper, to taste
  • Flour for dredging
  • 3 tbsp (45 mL) extra-virgin olive oil
  • 2 garlic cloves, whole
  • 2 tbsp (30 g) capers
  • 1/2 cup (125 mL) white wine
  • 1-2 tbsp (15-30 mL) unsalted butter
  • Zest and juice of 1 lemon
  • Chopped fresh flat-leaf parsley, to taste


  1. Place a sheet of plastic wrap over the chicken breasts and pound them until they’re about a 1/4 inch (5 mm) thick.
  2. Season with salt and pepper on both sides and dredge in flour.
  3. Heat olive oil in a frying pan on medium high and add the garlic and capers. Cook for 1 minute.
  4. Add the chicken breasts to the pan and lightly brown them on both sides.
  5. Pour in the wine, add the butter and the lemon zest and juice. Garnish with parsley.
  6. Let cook for a few minutes until the wine reduces and the sauce thickens.

Vasapolli recommends serving with a crusty bread to sop up the sauce.

Find more recipes — as well as a place to submit your own — on the Healthy Eating website.