CHICKEN WITH LEMON-CAPER SAUCE
A rich chicken dish, perfect for a special meal.
Provided by ALISSASMOM
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
- Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
- Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
- To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g
SAUTEED CHICKEN WITH CAPERS AND LEMON BUTTER
This is a super, fast recipe. It comes from an old, out of print cookbook of quick, easy recipes. This is great served over rice or mashed potatoes.
Provided by CarolAnn
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Season cutlets with salt and pepper.
- Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon.
- Set aside.
- Heat butter and olive oil in a large frying pan over medium heat.
- Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side).
- Remove chicken to serving plates, leaving drippings in the pan.
- Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute.
- Mash a few of the capers into the sauce with the back of a spoon.
- Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 246.9, Fat 14.1, SaturatedFat 5, Cholesterol 81.1, Sodium 201, Carbohydrate 5.9, Fiber 2.6, Protein 27
CHICKEN IN LEMON CAPER BUTTER
The first dish I ever served to guests and the response I got was so positive I've been making it ever since. Needless to say, it's a very simple recipe. One of the few chicken dishes I still make using bone-in, skin-on chicken parts. When feeding known garlic-lovers, I'll increase the garlic. I generally serve it with noodles. While I post the original amounts from the recipe below, I actually do not measure the butter & lemon juice when I make this, but rather use 1 lemon's worth lemon juice and approximately the same or just slightly more butter, so that the butter comes to about 2-3 Tbs I would guess.
Provided by echo echo
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the ingredients on the list from butter through capers in a skillet and bring to a boil over medium-high heat.
- Arrange the chicken in the skillet and bring to a boil again.
- Cover, lower heat and simmer about 30 minutes until the chicken is tender, turning several times. 4.
BROWN BUTTER CHICKEN FRANCESE WITH LEMON AND CRISPY CAPERS
This Italian-American classic dish gets a nutty addition of browned butter and a briny crunch from crispy capers. It's sure to be a hit.
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat the chicken breasts dry with a paper towel. Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the second chicken breast to make a total of 4 cutlets.
- Heat the oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the capers and fry until golden brown and crispy, 1 to 2 minutes. Remove from the skillet using a slotted spoon and drain on a paper towel-lined plate. Reserve the oil in the skillet and remove from the heat.
- Set up a dredging station with 2 shallow bowls or pie plates. Combine the flour with 1/4 cup of the Parmesan, 1 tablespoon kosher salt and the lemon zest in 1 bowl; stir with a fork to combine. Whisk the eggs with 2 tablespoons of the cream in the other bowl.
- Heat the reserved oil in the skillet over medium heat.
- Working in an assembly line, dredge 1 chicken cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Carefully lower the cutlet into the skillet. Repeat with the remaining chicken cutlets, frying them in a single layer, until the chicken is opaque and golden brown, 4 to 5 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and set aside.
- Carefully pour off the oil and discard. Wipe out the skillet with a paper towel. Add the butter and cook over medium heat, swirling the skillet occasionally, until the butter bubbles and begins to brown, 1 to 2 minutes. Add the wine and the juice of 1/2 the zested lemon, increase the heat to medium-high and continue to cook, stirring occasionally, until the liquid is reduced and thickened, 5 to 6 minutes.
- Add the chicken stock to the skillet and continue to cook over medium-high heat, stirring occasionally, until the sauce is reduced and thickened, about 5 minutes.
- Reduce the heat to medium-low and whisk in the remaining 1 tablespoon cream until emulsified.
- Taste and adjust the seasoning, if necessary. Return the chicken to the skillet, add the lemon slices and increase the heat to medium. Cook, spooning the sauce over the chicken, until it's warmed through and the lemons have started to soften, 3 to 4 minutes.
- Divide the chicken among plates, top with the lemon slices and spoon the sauce over the top.
- Sprinkle with the remaining 1/4 cup of Parmesan, the parsley and fried capers and enjoy.
CHICKEN WITH LEMON-CAPER SAUCE
Lemon lovers will savor the citrus sauce that enhances this moist chicken. The hint of garlic adds to this entree's appeal. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a thermometer reads 17-°. Remove and keep warm. , In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet. , Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce.
Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 79mg cholesterol, Sodium 598mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN IN LEMON BUTTER CAPER SAUCE RECIPE - (4.6/5)
Provided by PineyCook
Number Of Ingredients 16
Steps:
- Chicken Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated. Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. Sauce Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes. Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers. To serve: Place cooked pasta on plate or pasta bowl. Top with chicken and spoon sauce over chicken and pasta.
CHICKEN PICCATA WITH CAPERS
This is a quick and easy recipe for chicken piccata with a caper sauce.
Provided by Sandra1980
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
- Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
- Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
- Drizzle sauce over and around the chicken; garnish with parsley.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g
CREAMY LEMON BUTTER CHICKEN RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, paprika, salt, pepper, unsalted butter, garlic, heavy cream, parmesan cheese, lemon, fresh baby spinach, dried thyme, chicken broth
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs with salt, pepper, and paprika.
- Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
- Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
- Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
- Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 713 calories, Carbohydrate 22 grams, Fat 47 grams, Fiber 2 grams, Protein 52 grams, Sugar 4 grams
More about "chicken in lemon caper butter recipes"
CHICKEN IN LEMON BUTTER CAPER SAUCE
From plainchicken.com
5/5 (11)Total Time 30 minsCategory Main Course
- Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.
- Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.
- Place cooked pasta on plate or pasta bowl. Top with chicken and spoon sauce over chicken and pasta.
LEMON CHICKEN WITH CAPERS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 2Calories 540 per servingCategory Mains
- Cut chicken breasts in half crosswise. Working with one chicken piece at a time, place chicken, smooth side down, between two sheets of plastic wrap. Using a flat meat pounder or heavy saucepan, gently pound chicken to a thickness of 1/4 inch. Sprinkle chicken pieces with salt and pepper.
- Melt 2 tbsp butter with oil in a large nonstick frypan over medium heat. Cook chicken in batches, until lightly browned on both sides and completely cooked, about 1 – 2 minutes per side. Transfer chicken to a plate and tent with foil.
- Melt remaining 2 tbsp butter in same frypan over medium heat. Add shallot and sauté until softened, about 2 minutes. Add broth and wine; simmer, stirring frequently, until liquid is reduced by half, about 3 – 5 minutes.
- Reduce heat to medium-low. Stir in lemon juice, capers, 1 tbsp parsley and lemon peel. Add cream and cook, stirring, until slightly thickened, about 5 minutes. Return chicken and any accumulated juices to pan. Simmer, stirring, until heated through. Sprinkle with remaining 1 tbsp parsley.
CHICKEN WITH LEMON CAPER BUTTER SAUCE (INSTANT POT LEAN AND …
From staceyhawkins.com
LEMON CHICKEN RECIPE (WITH LEMON BUTTER SAUCE)
From natashaskitchen.com
10 BEST LEMON CHICKEN PICCATA WITH CAPERS RECIPES | YUMMLY
From yummly.com
CHICKEN PICCATA WITH LEMON CAPER SAUCE RECIPE
From cookingwithruthie.com
ROASTED CHICKEN WITH LEMON AND CAPERS - THE TASTY BITE
From thetastybiteblog.com
CHICKEN WITH LEMON AND CAPERS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CLASSIC CHICKEN PICCATA WITH LEMON BUTTER CAPER SAUCE
From bowlofdelicious.com
LEMON CAPER CHICKEN RECIPE - THE GRACIOUS PANTRY
From thegraciouspantry.com
LEMON CHICKEN PICCATA - JO COOKS
From jocooks.com
10 BEST BAKED LEMON CHICKEN WITH CAPERS RECIPES
From yummly.com
BRAISED CHICKEN WITH LEMON AND CAPERS - SOUTHERN CAST IRON
From southerncastiron.com
CHICKEN WITH LEMON-CAPER PAN SAUCE RECIPE | EATINGWELL
From eatingwell.com
GLUTEN-FREE LEMON CAPER CHICKEN RECIPE | MARK'S DAILY APPLE
From marksdailyapple.com
CHICKEN PAILLARD WITH LEMON-CAPER BUTTER SAUCE - FOOD NETWORK
From foodnetwork.com
CHICKEN WITH LEMON, BUTTER AND CAPER SAUCE RECIPE - EASY …
From easyweeknightmeals.com
CHICKEN IN LEMON SAUCE WITH CAPERS - TAKEOUTFOOD.BEST
From takeoutfood.best
CHICKEN BREASTS IN LEMON BUTTER CAPER SAUCE - RENEE'S KITCHEN …
From reneeskitchenadventures.com
LEMON CAPER CHICKEN - THAT LOW CARB LIFE
From thatlowcarblife.com
ROTISSERIE CHICKEN WITH BROWNED BUTTER LEMON CAPER SAUCE
From justplaincooking.ca
LEMON CAPER CHICKEN - LOW CARB YUM
From lowcarbyum.com
PIQUANT CHICKEN WITH LEMON AND CAPERS RECIPE - FOOD & WINE
From foodandwine.com
CHICKEN WITH LEMON-CAPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
A BETTER CHICKEN PICCATA | RECIPETIN EATS
From recipetineats.com
LEMON CHICKEN WITH CAPERS RECIPE - PETITE GOURMETS
From petitegourmets.com
CHICKEN PICCATA WITH LEMON CAPER SAUCE - JESSICA GAVIN
From jessicagavin.com
EASY CROCK POT LEMON CAPER CHICKEN - KEEPING IT RELLE
From keepingitrelle.com
OVEN-BAKED CREAMY LEMON-CAPER CHICKEN - THE DEFINED DISH
From thedefineddish.com
EASY LEMON CHICKEN PICCATA - DAMN DELICIOUS
From damndelicious.net
CREAMY LEMON GARLIC CHICKEN THIGHS WITH CAPERS - BUTTER BE READY
From butterbeready.com
KETO LEMON CAPER CHICKEN • OH SNAP! LET'S EAT!
From ohsnapletseat.com
GARLIC LEMON CHICKEN WITH CAPERS - EAT PICKS
From eatpicks.com
SHEET PAN LEMON CHICKEN WITH POTATOES, TOMATOES, AND CAPERS …
From simplyrecipes.com
CREAMY LEMON CHICKEN WITH CAPERS - DASH OF HERBS
From dashofherbs.com
CHICKEN WITH LEMON, DILL AND CAPERS - CHATELAINE
From chatelaine.com
KETO CRISPY CHICKEN THIGHS WITH BUTTER SAUCE - DIET DOCTOR
From dietdoctor.com
QUICK & EASY LEMON CHICKEN STIR FRY WITH GREEN BEANS L BEYOND …
From beyondfrosting.com
ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS RECIPE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #poultry #easy #chicken #stove-top #dietary #high-protein #low-carb #inexpensive #high-in-something #low-in-something #meat #equipment #3-steps-or-less
You'll also love