Chicken Limone With Artichokes And Capers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Chicken Breast Cutlets with Artichokes and Capers image

An easy and elegant chicken dish. Perfect when served family-style on a platter.

Provided by Josephine Franchino Twohy

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley


  • Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
  • Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
  • Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
  • Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g


Chicken with Lemon-Caper Sauce image

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

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges


  • 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


Chicken Piccata with Lemon, Capers and Artichoke Hearts image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice
1/2 cup frozen lima beans


  • Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
  • Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
  • Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.


Chicken With Artichokes and Lemon image

If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.

Provided by Joan Nathan

Categories     dinner, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 large lemons
8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
6 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 tablespoon chopped fresh parsley, plus more to garnish
1/2 teaspoon saffron
1/2 teaspoon ground cinnamon
1 1/2 cups chicken broth, plus more if needed


  • If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
  • Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
  • Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  • Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  • Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  • Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.


Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives image

We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavors as much as we do, then this stew will quickly become a favorite in your household.

Provided by Katherine & Ryan Harvey

Categories     HarperCollins     Soup/Stew     Chicken     Artichoke     Olive     Kid-Friendly     Healthy     Small Plates

Yield 4 servings

Number Of Ingredients 14

1 tablespoon granulated garlic
1 teaspoon sea salt
1 teaspoon dried oregano
2 pounds bone-in, skin-on chicken thighs
2 tablespoons ghee or olive oil
1/2 red onion, peeled, and chopped
2 garlic cloves, minced
1/4 cup capers with brine
1/2 lemon, thinly sliced
1/4 cup white wine
3 cups Chicken Bone Broth
2 cups canned artichoke hearts
1 cup Kalamata olives
1 1/2 teaspoons chopped fresh oregano


  • In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
  • When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
  • Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
  • In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
  • Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
  • Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
  • Add the artichoke hearts and olives and continue simmering for 10 minutes.
  • Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
  • Do Ahead:
  • The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.


Lemon Chicken With Artichokes and Capers image

Boneless chicken in a lucious sauce full of flavour. Lemon, capers, artichokes,mushrooms,... who could ask for more! Linguini or rice are the perfect accompaniment.

Provided by MarieRynr

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/2 medium onion, sliced
2 cloves garlic, crushed
1 lb boneless skinless chicken breast, chopped
6 ounces button mushrooms, halved
2 tablespoons flour
1 cup chicken broth
1/4 cup dry white wine or 1/4 cup chicken broth
1 lemon, juice of
1 grated lemon, zest of
1 (6 ounce) jar marinated artichokes, drained and halved
salt and pepper
2 tablespoons capers, to taste


  • Heat the olive oil in a large skillet.
  • Add the onion and garlic and cook for three minutes.
  • Add the chicken and cook until lightly browned.
  • Add the mushrooms and cook 2 minuts more.
  • Add the flour and cook 1 minute, stirring.
  • Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
  • REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
  • Add the artichokes.
  • Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
  • Season with salt and pepper.
  • Serve the chicken and sauce over linguini or rice and garnish with the capers.



Categories     Poultry     Sauté     Easter     Dinner

Yield 12 people

Number Of Ingredients 11

3# of chicken breast (sliced into thin cutlets) 24 pieces
2 cups of flour for dredging
Salt & White Pepper
3 lemons zested and juiced
1 large onion, minced
3 cloves of garlic, minced
2 T fresh thyme
1 cup dry white wine
2 cups of chicken stock
2 large cans of Artichoke Hearts (in water)
2 T nonpareil capers


  • If you are cutting the chicken yourself make sure it is very cold and you have a sharp knife. Cut three -four cutlets per breast. Salt & pepper each cutlet before lightly dredging into flour. (Only salt, pepper and dredge as many chicken cutlets you can sauté at one time in a large frying pan. Heat a little oil in pan before adding chicken. Add chicken cutlets all at once. Cook on medium heat 2 minutes per side and refrain from color on chicken. Add oil a little at a time to pan. Remove chicken from pan and set aside. Repeat with all cutlets until all chicken is cooked. Once cutlets are finished add a little more oil to pan and cook onions and garlic only until they sweat. Once again no color. Deglaze with white wine at this time. Add chicken stock, lemon juice, 3/4 of zest & all of the thyme just until sauce starts to thicken. Add back chicken cutlets including any drippings in dish where chicken was holding. On low heat let the chicken continue cooking in the sauté pan for 10 - 12 minutes until hot. Make sure the chicken is covered by sauce and rotate pieces continuously. Plate the chicken in the center of a platter. At this time add capers and artichokes to the remaining sauce. Heat through. Place the artichokes and capers around the chicken on the platter. Drizzle chicken with sauce. Garnish with remaining zest and fresh cut parsley.

People also searched

More about "chicken limone with artichokes and capers recipes"

veal-piccata-with-lemon-and-capers-2-sisters-recipes-by image
2021-08-28  · Grab two trays or two plates and get let’s get started! 1. First, place the veal in one tray and flour in the other. In a large non-stick skillet, and on medium heat, heat …
4.6/5 (5)
Total Time 15 mins
Category Dinner / Main Course
Calories 260 per serving
  • Place the veal in one tray and flour in the other. In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
  • Begin by taking each piece of veal, one at a time, and placing it into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter, and capers.
  • Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to overcook them.
  • Cut a lemon in half and squeeze one half of lemon over them and season with some pepper to taste, and toss in few more capers on top. Then transfer the sauteed veal into a serving dish nearby. Cover them with a sheet of foil wrap to keep them warm.
See details »

10-best-chicken-piccata-with-capers-and-artichokes image
2021-09-29  · 261,242 suggested recipes. Guided. Classic Chicken Piccata Yummly. freshly ground black pepper, capers, white wine, salt, extra virgin olive oil and 6 more. Chicken Piccata KrystinRyan. cheese, lemons, chicken broth, angel hair pasta, …
See details »

2017-06-11  · Preheat oven to 400 degrees and grease a large baking sheet. Spread chicken and artichokes out on the baking sheet and season with salt and pepper. Whisk together butter, lemon …
4.8/5 (53)
Total Time 30 mins
Category Main Course
Calories 231 per serving
  • Preheat oven to 400 degrees and grease a large baking sheet. Spread chicken and artichokes out on the baking sheet and season with salt and pepper.
  • Whisk together butter, lemon juice, honey, garlic, and Italian seasoning. Pour sauce over chicken and artichokes.
  • Bake for 20-30 minutes, spooning sauce from pan over the chicken and artichokes half way through and again at the end. Garnish with fresh thyme or oregano and serve immediately.
See details »

2019-02-02  · Fry both sides of the chicken until each side has browned and the chicken has reached an internal temperature of 165 degrees. About 3-4 minutes on each side. Remove the chicken from the …
4.4/5 (7)
Calories 518 per serving
Category Dinner, Lunch
  • Combine the almond flour, grated parmesan, chicken seasoning, and salt and pepper in a bowl large enough to dredge the chicken.
  • Drizzle one tablespoon of olive oil over both sides of the chicken. Dredge the chicken in the almond flour mixture.
  • Heat a skillet on medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan.
  • Add the chicken to the pan. Fry both sides of the chicken until each side has browned and the chicken has reached an internal temperature of 165 degrees. About 3-4 minutes on each side.
See details »

2020-01-27  · This crock pot chicken is a great recipe for your busy weeknight dinner. The chicken, sauce, and capers create such a flavorful dish that it’ll be hard to believe that your slow cooker did all …
4.3/5 (206)
Total Time 5 hrs 5 mins
Category Main Dish
Calories 762 per serving
  • Slice the butter into 8 pats and spread them out on the bottom of the crock pot. Place each chicken breast on two pats of butter.
  • Sprinkle the Italian dressing mix over the chicken. Pour the lemon juice and chicken broth over the chicken. Add the garlic to your crock pot.
  • Cook the pasta according to the package directions until al dente when the chicken in about 15 minutes from being done. Drain the pasta.
See details »

2019-03-04  · I’m happy to report, this lemony chicken thighs with artichokes recipe ticks all those fill-in-the-blank boxes and then some. While this skillet lemon chicken recipes is an easy one to make, …
4.6/5 (37)
Total Time 30 mins
Category Main Course
Calories 624 per serving
  • Season both sides of the chicken thighs with kosher salt and freshly ground black pepper. Place the chicken thighs skin side down in a cold 12-inch cast iron skillet. Cook over medium high heat until the chicken releases from the pan and is golden brown, about 8 minutes. Transfer the chicken skin side up to a baking sheet lined with foil and topped with a baking rack. Bake for 15-20 minutes or until cooked through and internal temperature is 160°F. Tent with foil and rest for 5 minutes and the temperature to come up to 165°F.
  • While the chicken is baking, set aside all but one tablespoon of the oil from the skillet and cook the chopped onion until it softens, stirring occasionally about 3-4 minutes. Add the white wine and scrape up any browned bits from the bottom of the pan. Stir in the butter until melted. Add the artichoke hearts and sliced lemons and cook until warmed and sauce reduces, about 5 minutes.
  • Add the chicken back to the pan, sprinkle with the parsley and spoon with the sauce. Serve with steamed rice or pasta.
See details »

2019-10-21  · (Don’t confuse this dish with chicken piccata – that has a lemon, wine, and caper sauce.) The word limone is lemon in Italian. Chicken breasts are cut into thin, flat chicken medallions, then …
5/5 (2)
Calories 742 per serving
Category Entree
  • To make this dish easy to prepare, cook the spaghetti or linguine according to box directions. With a slotted spoon or spider strainer, remove cooked pasta to drain in a colander (keep the pasta cooking water) and cool under cold running water. Then put the pot back on the stove and have hot water ready to reheat the pasta at the end of the dish preparation.
  • Place each breast on your cutting board and look at the way the grain of the meat runs, then using a long sharp knife, slice thin quarter inch slices against the grain. As you get towards the middle, the slices will be long; those can be cut in half so all of the pieces are somewhat uniform in size.
See details »

2020-10-30  · Yes, you can make this Chicken Limone recipe without flour. Cornstarch is a good gluten-free substitute. Simply replace flour with cornstarch for the breading. For the sauce, make a slurry by …
Servings 4
Total Time 30 mins
Category Pan-Fry & Skillet
Calories 623 per serving
  • Sprinkle flattened breasts with salt and pepper then dredge the chicken in flour. Shake off any excess flour after dredging.
  • Just before the butter and oil mixture starts to brown, add the chicken then sautee quickly to brown for about 3 minutes.
See details »

2015-12-06  · Sear the chicken in the butter for 2 mins per side until nice and golden. Remove the chicken on a plate and add in the remaining butter to the same skillet without washing it. Add in the …
4.4/5 (28)
Total Time 20 mins
Category Dinner, Lunch, Main Course
Calories 459 per serving
See details »

2006-08-16  · Advertisement. Step 2. Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep …
4/5 (80)
Calories 519 per serving
  • Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
  • Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
  • Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth
See details »

2012-10-17  · Chicken recipes. Chicken limone with spinach and caper cream sauce; Chicken limone with spinach and caper cream sauce. Main Dish. 2 servings. 30 min. 15 min . Easy (4.5/5 - 2 votes) 1; …
4.5/5 (2)
Category Main Dish
Cuisine en
Total Time 45 mins
  • Between two pieces of plastic wrap or parchment paper, pound chicken breasts until 1/4 inch thick. Season chicken with salt and pepper. Or have your butcher do this part and save on time.
  • Dredge chicken in cake flour, shaking excess off. Heat two tablespoons of olive oil in a saute pan. Cook chicken on medium high for about 5 minutes on each side or until turning a pale golden brown. You may need to add a little more oil to the pan. Remove chicken to plate.
  • Add chicken broth, scraping up any bits from the pan. Add lemon juice, lemon zest, capers, shallots, garlic, and cream. Reduce heat to medium. Cook 3 to 4 minutes. Add two tablespoons butter and 1/2 teaspoon of cake flour to thicken sauce.
  • Add chicken back to pan. Cook covered for 2 to 3 minutes on each side to coat chicken with sauce. Remove chicken and add spinach to pan and saute until spinach is wilted, about one minute or less. If sauce is too thick, add a little bit of chicken broth to thin out. Put spinach on plate and top with chicken. Garnish with lemon slices and parsley.
See details »

2013-11-10  · In a medium dutch oven, heat oil over high heat. Sauté onions for 2-3 minutes. Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 …
5/5 (3)
Total Time 50 mins
Servings 4
Calories 236 per serving
  • Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
  • In a bowl whisk together lemon juice, lemon slices, artichokes, minced garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper.
See details »

2014-04-23  · Add artichokes and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve. Using the same pan, heat 6 tbsp of butter …
4.6/5 (14)
Total Time 30 mins
Category Main Course
Calories 495 per serving
  • Cook pasta according to package directions. Reserve 2 tbsp of the pasta cooking water. Rinse under cool water for a moment or two to keep the noodles loose. Reserve. In a large sauteuse, saute or sauce pan, heat 2 tbsp olive oil over medium heat. Add artichokes and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve.
  • Using the same pan, heat 6 tbsp of butter over medium high heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook until the shallots are translucent. Carefully add the lemon juice and 2 tbsp pasta cooking water. Cook until a sauce develops. This will happen quickly.
  • Add the cooked pasta, 2 tbsp fresh chopped parsley and the artichokes to the pan. Toss to evenly coat. If the pasta seems too dry, add water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, the noodles should be lightly coated with lemon butter. Add additional butter, salt and lemon to taste, if desired.
See details »

2009-05-14  · A lightly grilled chicken breast is served with a lemon butter sauce with the right touch of capers. This light chicken dish pairs deliciously with pasta, mashed potatoes, or even cauliflower …
4.5/5 (2)
Total Time 25 mins
Category Main Course
Calories 214 per serving
  • Combine egg and 1 tablespoon lemon juice in a small bowl; beat well with a whisk. Combine flour, garlic powder, and paprika in a small bowl; stir well. Put chicken breast between two sheets of waxed paper. Pound until the chicken is flattened and even in thickness.
  • Dry the chicken off by patting it with paper towels. The dryer your chicken the more the batter will adhere to the chicken.
  • Dip chicken in egg mixture; dredge in flour mixture. Brown chicken in melted butter in a large skillet over medium-high heat 2 to 3 minutes on each side.
See details »


4.9/5 (16)
Total Time 40 mins
Servings 6
See details »

Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste ...
See details »

Add the chicken broth and lemon juice to the skillet and give the bottom of the skillet a good scrape to pick up any brown bits stuck to the bottom. Simmer until bubbling, 3-4 minutes. Stir in the artichokes and capers (if using) and cook for 1 minute. Swirl in the butter. give the sauce a taste and add more lemon juice if you think it needs it.
See details »

2012-03-27  · Carefully add wine to pan, and deglaze by scraping any brown bits on the bottom. Add chicken, bay leaves, artichoke hearts, capers, mustard and stock to pan and bring to a boil. Place in oven for 30-35 minutes, until chicken is cooked through, basting after 15 minutes. Garnish with fresh chopped parsley, if available. 3.3.3077.
See details »

Chicken Artichokes Capers Recipes CHICKEN WITH ARTICHOKES AND ANGEL HAIR. Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal. Provided by Martha Stewart. Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes. Time 25m. Number Of Ingredients 10. Ingredients; Nutrition; Coarse salt and ground pepper: 1/4 cup all …
See details »

A velvety zingy lemon butter chicken with capersFor full recipes click www.recipe30.comThe word Piccata means "larded", although an Italian word, this dish o...
See details »

Related Search