15 Minute Lemon Caper Chicken Breasts Gluten Free Recipes

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CHICKEN WITH LEMON CAPER SAUCE



Chicken with Lemon Caper Sauce image

This chicken is topped with the most delicious lemon caper sauce.

Provided by RecipeGirl.com

Categories     Main Course

Time 30m

Number Of Ingredients 9

Four 4-ounce boneless, skinless chicken breast halves ((16 ounces total))
1/4 teaspoon salt, (divided)
1/4 teaspoon pepper, (divided)
1 tablespoon olive oil
1/3 cup extra dry vermouth
3 tablespoons freshly squeezed lemon juice
1½ tablespoons capers
1 tablespoon chopped fresh parsley
hot cooked pasta or rice, for serving ((optional))

Steps:

  • Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from skillet. set aside; keep warm.
  • Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in the parsley.
  • Spoon sauce over chicken to serve.

Nutrition Facts : ServingSize 1 serving, Calories 180 kcal, Carbohydrate 1 g, Protein 24 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 360 mg

EASY LEMON CHICKEN -GLUTEN FREE



Easy Lemon Chicken -Gluten Free image

This dish is very easy to prepare. It has pan cooked chicken breast with a lemon sauce drizzled over the top. Ensure your flours, soy sauce and liquid stock used are all gluten free. I use Massell brand stock and Fountain brand soy sauce as they are currently GF. You can substitute the soy sauce for a gluten free Tamari sauce. Nobody would guess this is a GF dish. Make double quantity of the sauce if you like a lot of sauce to serve

Provided by Jubes

Categories     Chicken

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 11

4 single chicken breast fillets
2 egg whites, lightly beaten
1/2 cup fine rice flour (or use a plain GF flour)
30 g butter
2 tablespoons vegetable oil
1 1/2 tablespoons gluten-free cornflour (US-cornstarch)
1 1/4 tablespoons brown sugar
1/2 cup lemon juice
1/2 teaspoon grated ginger
1 teaspoon gluten-free soy sauce
1 cup gluten-free chicken stock

Steps:

  • Using a meat mallet or your rolling pin, gently pound the chicken between sheets of cling-wrap until 1cm thick.
  • Dip chicken in the beaten egg white and then coat in the rice flour (or GF plain flour). Shake off any excess flour.
  • Heat the butter and oil in a large frypan. Cook chicken until lightly browned on both sides and cooked through. Drain on absorbent kitchen paper.
  • Meanwhile- blend the cornflour, brown sugar and the lemon juice in a small saucepan. Add the grated ginger, soy sauce and the stock. Bring the sauce to the boil and stir constantly until the sauce thickens.
  • Slice the chicken,serve drizzled with the sauce and some extra lemon wedges or slices.

Nutrition Facts : Calories 218.3, Fat 13.2, SaturatedFat 4.8, Cholesterol 16, Sodium 82.2, Carbohydrate 22.4, Fiber 0.6, Sugar 5.1, Protein 3.2

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