Chicken Milanese With Lemon Caper Sauce Recipes

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CHICKEN PAILLARD WITH LEMON-CAPER SAUCE



Chicken Paillard with Lemon-Caper Sauce image

Similar to chicken piccata, this recipe is easy yet delicious. "Paillard" is a French technique of pounding meat flat before cooking. It works well for chicken breasts because they become tender and cook more quickly, before they get a chance to dry out. (Bonus: more surface area to drench with a delicious lemon-caper sauce.)

Provided by Michael Ruhlman

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 chicken breasts, boneless and skinless
kosher salt
Freshly ground black pepper
8 teaspoons Dijon mustard, divided (optional), preferably Maille brand
Chopped tarragon leaves (optional), about ¼ cup
1 cup all-purpose flour
3 tablespoons vegetable oil, or another neutral oil
1 large shallot
4 lemon wheels, thinly sliced
1/2 cup dry white wine
3 tablespoons unsalted butter
2 tablespoons capers, drained

Steps:

  • Prepare chicken breasts: Lay the chicken between two large sheets of plastic wrap. With a meat mallet or heavy sauté pan, pound each breast to a ½-inch thickness. Salt each breast liberally, sprinkling from a height to ensure even distribution, then season with pepper. Flip each breast and season the other side. If using mustard and tarragon, spread about 2 teaspoons of mustard and 1 tablespoon chopped tarragon leaves on one side of each breast.Spread flour onto a dinner plate. Dredge breasts by coating them completely with flour, then shake off any excess. (They should be lightly dusted.) Set aside. Repeat with remaining breasts.
  • Pan-fry chicken: Place skillet over high heat. While it's heating, trim, halve, and peel the shallot. When the skillet begins to smoke, add oil. When the oil begins smoking, gently place the chicken breasts in the pan in an even layer, so that they do not overlap. (You may need to work in batches if your skillet is smaller.) Allow them to cook undisturbed until they are nicely browned on the first side, about 3 minutes. Do not move the chicken around while it cooks, or the crust will stick to the pan. Meanwhile, mince the shallot.After the first side is browned, flip the breasts and finish cooking, 2-3 minutes. (Depending on the strength of your range, you may need to turn the heat down so the flour doesn't burn.) When they are just cooked through and have only a little give when pressed with a finger, 6-8 minutes total, transfer them to a wire rack over a rimmed baking sheet.
  • Lower the heat to medium. Add the minced shallot and stir with a wooden spatula. Add the lemon wheels and a pinch of salt; stir, but do not flip the lemons (they'll caramelize better if left to cook on one side). Scrape up any bits of flour and fat at the bottom of the pan. Once the shallots are caramelized and the lemons have begun to brown, about 2-3 minutes, add the wine and stir. When about half the wine has cooked off, turn the heat to high. Add the butter to the pan one tablespoon at a time, shaking and moving the pan continuously until all the butter has melted and emulsified into the sauce. Add the capers, stir, and remove pan from heat. Transfer chicken to a platter, then spoon the sauce over each breast. Arrange lemon wheels on top and serve immediately.

CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

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

3 garlic cloves, minced
1 tablespoon canola oil
4 boneless skinless chicken breast halves (5 ounces each)
Dash salt and pepper
1 cup cold water, divided
1/4 cup reduced-sodium chicken broth
1 tablespoon butter-flavored sprinkles
1 tablespoon lemon juice
1 reduced-sodium chicken bouillon cube
1 tablespoon cornstarch
3 tablespoons capers, drained
1 teaspoon olive oil

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 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

CHICKEN MILANESE WITH LEMON CAPER SAUCE



Chicken Milanese With Lemon Caper Sauce image

Note: Can be made up to 30 minutes in advance and kept on a wire rack in a 225-degeree oven until ready to serve.

Provided by gailanng

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

4 chicken boneless skinless chicken breasts
peanut oil or canola oil, for frying
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 cup breadcrumbs
1/2 cup parmigiano-reggiano cheese or 1/2 cup asiago cheese, grated
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
2 anchovy fillets, patted dry
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 tablespoons capers, drained

Steps:

  • Lemon Caper Sauce: In a blender, blend olive oil, lemon juice, anchovies, pepper and salt. Pour into a serving bowl and set aside.
  • Chicken: Cover chicken with food-grade plastic wrap and beat with a mallet until breasts are thin, about 1/4 inch thick. Season with salt and pepper.
  • Place flour in a dish, eggs in a separate dish and the breadcrumbs mixed with cheese in another dish. Dredge each chicken breast in flour, then eggs, then breadcrumb-cheese mixture. Press to coat. .
  • In a large frying pan, pour enough oil to reach 1/4 inch deep in the pan and heat over high heat to 350 degrees.
  • Working in batches so not to over crowd the pan, fry each breast 3 to 4 minutes a side until golden and cooked through. Place chicken in a 225-degree oven until ready to serve.
  • Drizzle prepared sauce over chicken when serving.

CHICKEN MILANESE



Chicken Milanese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1/4 cup whole milk
3 large eggs
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup seasoned breadcrumbs
2 tablespoons butter
2 tablespoons olive oil
Arugula, for serving
Balsamic vinegar, for drizzling
1/2 cup fresh Parmesan shavings
1 lemon, cut into wedges

Steps:

  • Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better.
  • In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside for a sec.
  • Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.
  • To serve, place 1 piece of cooked chicken on each plate. Top generously with arugula. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side.

LEMON CAPER CHICKEN



Lemon Caper Chicken image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/3 cup all-purpose flour
1/8 teaspoon fresh cracked black pepper
4-6 ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1 yellow onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon garlic, minced
1 1/2 cups vegetable broth
4 tablespoons capers, drained
1 teaspoon lemon zest
1 teaspoon sugar
3 tablespoons parsley, chopped
2 tablespoons Benefiber® Powder*

Steps:

  • In a small dish, combine flour and pepper. Lightly coat chicken in flour, shaking off any excess. Set aside. Heat olive oil in large fry pan over medium heat. Add chicken and cook for about 5 minutes on each side or until golden. Remove chicken and set aside. Add onion and lemon juice to pan and cook for about 2 minutes, stirring often. Add garlic, vegetable broth, capers, lemon zest and sugar and cook for about 2 minutes more. Reduce heat to low; return chicken to pan. Cover with a lid and simmer for about 10 minutes, turning chicken once. Be careful not to boil. Add parsley and Benefiber®, mixing well.
  • *Read product label before recipe preparation.

CHICKEN MILANESE



Chicken Milanese image

I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.

Provided by Sherbear1

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 8

2 eggs
kosher salt to taste
ground black pepper to taste
¾ cup all-purpose flour
1 cup Italian seasoned bread crumbs
2 skinless, boneless chicken breast halves, thinly sliced
¼ cup vegetable oil for frying
1 lemon, cut into wedges

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
  • Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
  • Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
  • Serve with lemon wedges.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g

GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE



Garlicky Chicken With Lemon-Anchovy Sauce image

There's nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there's everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably want to use the workhorse of all poultry dinners, the boneless, skinless breasts. But the thighs cook nearly as quickly, and have a greater margin of error in terms of doneness. Overcook your breasts by even a minute, and you'll get dry, tough meat. Thighs are more forgiving. However, if your family insists on white meat, you can substitute breasts and subtract about 3 minutes from the cooking time. There is no need to mention the anchovies until after people have complimented you on the meal.

Provided by Melissa Clark

Categories     dinner, quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)
1 teaspoon coarse kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil
5 anchovy fillets
2 tablespoons drained capers, patted dry
1 large pinch chile flakes
1 lemon, halved
Fresh chopped parsley, for serving

Steps:

  • Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
  • Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
  • When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
  • Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 604 milligrams, Sugar 0 grams, TransFat 0 grams

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