Chicken with Rosemary & Caper Sauce

Chicken with Rosemary & Caper Sauce


  • 2 skinless and boneless chicken breasts
  • salt and freshly ground pepper
  • 2 tsp olive oil (and a bit more for later)
  • 1 clove garlic, finely chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 1/2 tsp fresh lemon zest
  • 1/4-1/2 tsp red pepper flakes
  • 1 large tomato, diced
  • 1/2 cup dry white wine
  • 1 tbsp capers, drained


  1. Cut each breast in half lengthwise and gently pound with a meat hammer until each piece is about 1/4 inch thick. Sprinkle both sides with salt and pepper.
  2. Heat the olive oil in a large skillet over high heat. Add the chicken and fry each side until the breasts are golden brown and done; about 2-3 minutes in each side.
  3. Place the chicken on a platter and cover with foil to keep warm.
  4. Reduce the heat to medium and add a small amount of oil to the skillet. Add the garlic and fry for about 20 seconds then add the rosemary, lemon and pepper flakes, if using. Fry for another 10 seconds or so.
  5. Add the tomato and wine. Cook until the liquid has reduced by about one third; about 4-5 minutes. Stir in the capers.
  6. Spoon the rosemary, tomato and caper sauce over the chicken and serve.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.