Chicken With Lemon Caper Sauce Pollo Con Salsa Di Capperi E Limone By Corey Recipes

CHICKEN WITH LEMON CAPER SAUCE

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.

RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)

Steps:

• To attain maximum heat, preheat broiler for at least 15 minutes before using.
• Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
• Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
• Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
• Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
• Remove from broiler and portion each chicken into each of 6 warm serving plates.
• Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
• Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

CHICKEN WITH LEMON-CAPER SAUCE

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.

CHICKEN WITH LEMON-CAPER SAUCE

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.

CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE

Steps:

• Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
• Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
• Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
• Garnish with the lemon supremes and serve.

CHICKEN WITH LEMON CAPER SAUCE (POLLO CON SALSA DI CAPPERI E LIMONE) BY COREY

Steps:

• After washing, defatting, & drying chicken cutlets, lay them onto a non-porous (i.e., silicone) cutting board or other smooth, clean surface. Cover chicken with plastic wrap, and tenderize by pounding flat with the bumpy (i.e., waffle-patterned) side of meat mallet to a uniform thickness of about 1/4". After chicken has been tenderized, cut each piece crosswise into halves (or thirds, if you prefer). In a large 12-13" nonstick sauté pan, sauté chicken in 1/2 Tbsp. olive oil on medium-low heat until golden brown & slightly crispy around the edges (but still moist & tender on the inside), about 2-3 minutes per side. (Tenderized chicken cooks much faster because it's thinner & has more exposed surface area after it's been tenderized.) With about a minute of cooking to go, squeeze the lemon juice over the chicken. Transfer to two plates & set aside. Keep chicken warm by covering with foil or using some other method (i.e., a chafing dish, warm/heated plates, etc.). Reduce heat to low. In the same pan, melt butter & stir in flour to form a light & frothy paste (i.e., a "roux"). Add remaining 1/2 Tbsp. olive oil & sauté shallots for 3 minutes, stirring occasionally. Then add garlic & cook for an additional 2 minutes, until tender. (Shallots should be soft and the garlic should be on the verge of turning a light golden brown.) Then deglaze pan with wine & vinegar, scraping off the fond from the bottom of the pan as the liquid evaporates. Quickly stir in thyme, oregano, parsley, & ground black pepper, & reduce the sauce to about 1/2 of its original volume, continuing to stir & simmer until thickened. In the final 30 seconds of cooking, add capers & lemon zest (if using), & then remove from heat. (This will basically just heat the capers through without drying them out.) Pour sauce over each serving of chicken. Garnish each portion with additional fresh chopped parsley & lemon slices, & serve.

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• Mix together flour and salt in a medium dish or resealable plastic bag. Coat chicken in flour mixture; shake off excess.
• Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil until golden brown and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover and keep warm.
• Pour white wine into the skillet; allow to boil while scraping the cooked bits from the bottom of the pan. Add lemon juice; boil until reduced by half, 2 to 3 minutes.
• Sprinkle cubed butter into boiling sauce. Swirl and shake the pan vigorously until butter is completely incorporated and sauce thickens. (Butter must never come to rest, or sauce will separate and become oily.) Remove from heat and stir in capers.
• Pour lemon-caper sauce over chicken; serve with lemon wedges.

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• In a large skillet coated with cooking spray, cook and stir garlic over medium heat for 2-3 minutes or until browned.
• Add chicken, sprinkle with salt and pepper.
• Cook for 4-5 minutes on each side or until juices run clear.
• Remove and keep warm.
• In a small bowl, combine 3/4 cup water, broth, butter-flavored sprlinkles, lemon juice and bouillon.
• Add to the Skillet.
• Combine cornstarch and remaining water until smooth.
• Gradually stir into skillet.
• Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
• Stir in capers and oil.
• Add chicken; turn to coat.
• Serve chicken with sauce.

LEMON CAPER CHICKEN

Steps:

• Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
• Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
• Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.