Chicken Medallions With Capers And Tomatoes Recipes

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EASY BONELESS CHICKEN BREASTS WITH TOMATOES AND CAPERS



Easy Boneless Chicken Breasts With Tomatoes and Capers image

Chicken breasts are prepared with a combination of tomatoes, garlic, lemon juice, and capers. Pair with pasta or rice for a perfect meal.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 6

Number Of Ingredients 13

4 to 6 boneless chicken breast halves, without skin
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
4 cloves garlic , minced
1/4 cup fresh lemon juice
1 1/2 cups chicken broth
1/2 cup dry white wine, such as chardonnay
1 can (14.5 ounces) diced tomatoes
3 tablespoons capers , rinsed and drained
2 tablespoons chopped fresh parsley

Steps:

  • Gather the ingredients.
  • Using a meat mallet, gently pound the chicken breasts between sheets of plastic to an even thickness of about 1/2 inch.
  • Combine flour with salt and pepper; dredge the chicken in the flour mixture.
  • Heat oil and butter in a large skillet or sauté pan over medium-high heat until hot; add chicken and cook for about 5 minutes, until browned. Turn and cook for about 3 to 4 minutes longer, or until browned.
  • Remove chicken to a platter for the time being.
  • To the skillet, add the minced garlic, wine, and lemon juice. Simmer for 2 to 3 minutes, or until the liquid is almost evaporated.
  • Add the tomatoes and chicken broth; simmer for 4 minutes, or until reduced by about a quarter. Add capers and cook for 2 minutes longer.
  • Stir in 1 tablespoon of butter and return the chicken to the skillet. Continue simmering for about 5 minutes longer, or until chicken is fully cooked.
  • Cooking time may vary, depending on thickness of the chicken.
  • Serve and enjoy!

Nutrition Facts : Calories 1007 kcal, Carbohydrate 23 g, Cholesterol 289 mg, Fiber 3 g, Protein 92 g, SaturatedFat 17 g, Sodium 790 mg, Fat 58 g, ServingSize 4 to 6 servings, UnsaturatedFat 35 g

CHICKEN PICCATA



Chicken Piccata image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

2 (8-ounce) chicken breasts, boneless and skinless
Salt and pepper
Flour
2 tablespoons clarified butter, or olive oil
2 tablespoons dry white wine
1 cup chicken broth
2 lemons, juiced
1 tablespoon capers
1 tablespoon sun-dried tomatoes, chopped
2 tablespoons cold butter
1 tablespoon Italian parsley leaves, chopped

Steps:

  • Slice the chicken breast diagonally into 3 medallions each. Pound them between 2 sheets of plastic wrap. Season with salt and pepper.
  • Dredge the flattened chicken medallions in flour. Saute the chicken scaloppine on high heat in clarified butter or olive oil, 2 minutes on each side, remove and keep warm. Discard oil or butter. Place pan on medium heat, add white wine and reduce. Add chicken broth, lemon juice, capers and sun-dried tomatoes. Reduce by 1/2 and thicken sauce with the cold butter. Adjust seasoning, plate the chicken scaloppine, garnish with the sauce and chopped parsley.

CHICKEN MEDALLIONS WITH CAPERS AND TOMATOES



Chicken Medallions With Capers and Tomatoes image

"This quick-cooking main dish features a rich and flavorful pan sauce."- from The Pampered Chef: Cooking for two or more

Provided by Chef Penn State

Categories     Chicken Breast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

2 -4 ounces boneless skinless chicken breast halves
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper, course ground
1 tablespoon olive oil
2 tablespoons butter, divided
1 garlic clove
1 shallot, finely chopped
1/2 cup dry white wine
2 teaspoons small capers
1 teaspoon caper juice
2 plum tomatoes, peeled, seeded and diced
2 teaspoons finely snipped fresh oregano

Steps:

  • cut each chicken breast crosswise into thirds, cutting on a bias. Place chicken in a single layer in large resealable plastic bag. Using the flat of Meat Tenderizer, flatten chicken to 1/4-inch thickness.
  • Combine flour, salt, black pepper in shallow dish.
  • Dredge chicken lightly in flour mixture;shake off excess.
  • Heat oil and 1 tsp of the butter in 12-inch skillet over medium-high heat until hot. Place chicken in skillet; saute about 6 mins or until browned and cooked through, turning once.
  • Remove chicken from skillet;cover and keep warm.
  • Add garlic and shallot to Skillet; cook 1 min or until tender. Remove Skillet from heat;add wine.
  • Stir to loosen browned bits from bottom of Skillet using a Whisk.
  • Return to heat;simmer 1 minute Add caper juice and tomatoes; stir until heated through.
  • Remove skillet from heat; stir in remaining 1 tsp butter and 1 tsp of the oregano.
  • Return chicken to skillet; coat well with sauce.
  • Sprinkle with remaining 1 tsp oregano.

CHICKEN WITH TOMATOES, CAPERS AND OLIVES



Chicken With Tomatoes, Capers and Olives image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 30m

Number Of Ingredients 7

Chicken breasts
Tomatoes
Lemons
Capers
Olives
Olive oil
Basil

Steps:

  • Heat oven to 425. Combine 2 or 3 chopped tomatoes, the juice of .5 lemon, 1 teaspoon capers and a handful of olives.
  • Lightly grease the pan with olive oil, then put the chicken in the pan and pour the tomato mixture over it.
  • Roast for 10 to 15 minutes, or until just cooked through.
  • Garnish: Chopped basil.

CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

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

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

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

CHICKEN IN TOMATO-CAPER SAUCE



Chicken in Tomato-Caper Sauce image

This is what I call an easy crowd-pleaser. I like to serve this entree with pasta and a nice salad. If you don't have capers, try using diced green olives instead. -Shemaine Rohrbach, Allentown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 package (6 ounces) fresh baby spinach
2 tablespoons drained capers
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon cayenne pepper
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.

Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 5g fiber), Protein 45g protein. Diabetic Exchanges

CHICKEN BREASTS WITH TOMATOES AND CAPERS



Chicken Breasts With Tomatoes and Capers image

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves

Steps:

  • 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. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  • Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN BREASTS WITH TOMATOES AND CAPERS



Chicken Breasts with Tomatoes and Capers image

Provided by Pierre Franey

Categories     Chicken     Herb     Poultry     Tomato     Quick & Easy     Dinner     White Wine     Summer     Capers

Yield Yield: 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts (about 1 1/4 pounds)
salt and freshly ground white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh tarragon or 1 teaspon dried
4 ripe plum tomatoes, cut into small cubes
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup dry white wine
1 tablespoon tomato paste
4 tablespoons chopped fresh parsley leaves

Steps:

  • Sprinkle the chicken well with salt and pepper.
  • Heat the oil and butter in a heavy-bottomed skillet. Add the chickenbreasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  • Scatter the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  • Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
  • Sprinkle with parsley and serve.

CHICKEN BREASTS WITH TOMATOES AND CAPERS



Chicken Breasts With Tomatoes and Capers image

Simple, quick, and delicious recipe (I modified it by using thighs and cooking everything a bit longer) from the New York Times' Pierre Franey. It's not as caper-y as you'd think/fear!

Provided by lecole54

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 chicken breasts, skinless & boneless (about 2-1/4 pounds)
salt, to taste
fresh ground white pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons shallots, finely chopped
2 teaspoons garlic, finely chopped
4 teaspoons fresh tarragon, finely chopped or 2 teaspoons dried tarragon
8 plum tomatoes, ripe and cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup capers, drained
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup fresh parsley leaves, chopped

Steps:

  • Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and sauté 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. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  • Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 461.5, Fat 26.5, SaturatedFat 8.5, Cholesterol 108.1, Sodium 476.1, Carbohydrate 12.5, Fiber 2.4, Sugar 4.9, Protein 33

CHICKEN WITH LEMON-CAPER SAUCE



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

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

FLATTENED CHICKEN WITH TOMATOES, OLIVES & CAPERS



Flattened chicken with tomatoes, olives & capers image

Eating on your own needn't mean beans on toast, as this 20-minute supper proves

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 8

1 boneless, skinless chicken breast
a little seasoned flour , for dusting
1 tbsp olive oil
1 large ripe tomato , chopped
2 tsp capers
handful olives
splash white wine (or water, if you prefer)
chopped chives or parsley

Steps:

  • Split the chicken breast almost in half and open it out like a book. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. Heat the oil in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
  • Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs. Delicious with steamed potatoes.

Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.78 milligram of sodium

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From kristinschoolfield.blogspot.com


PORK MEDALLIONS WITH OLIVE CAPER SAUCE - RECIPE GIRL
2021-11-10 Place each pork piece between 2 sheets of wax paper; pound to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with pepper. Place the flour in a shallow bowl. Dredge the pork in flour, turning to coat; shake off excess. Heat ½ tablespoon of olive oil in medium nonstick skillet over medium-high heat.
From recipegirl.com


CHICKEN MEDALLIONS WITH CAPERS & TOMATOES | KLSMOM | COPY ME …
Chicken Medallions with Capers & Tomatoes. pamperedchef.com KLSMom. loading... X. Ingredients. 2 boneless, skinless chicken breast halves (4-6 ounces each) 2 tablespoons all-purpose flour; 1/4 teaspoon each salt and coarsely ground black pepper ; 1 tablespoon olive oil; 2 tablespoons butter, divided; 1 garlic clove, pressed; 1 shallot, finely chopped; 1/2 cup dry white …
From copymethat.com


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