LEMON & DILL CHICKEN
Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo.
Provided by EatingWell Test Kitchen
Categories Quick & Easy Low-Calorie Chicken Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
- Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 3.3 g, Cholesterol 62.7 mg, Fat 6.2 g, Fiber 0.3 g, Protein 24.1 g, SaturatedFat 1.3 g, Sodium 339.5 mg, Sugar 0.7 g
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
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 WITH LEMON, DILL AND CAPERS
Make and share this Chicken With Lemon, Dill and Capers recipe from Food.com.
Provided by Chef mariajane
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large frying pan set over medium -high heat. Add chicken and cook until golden brown, 2-3 minutes per side.
- Finely chop capers. Once chicken has browned add capers, peel and broth to pan.
- Cover and cook over medium-low heat, turning halfway through, until chicken feels springy when pressed, from 10-12 minutes.
- Remove chicken to a platter. Stir dill into pan juces. If sauce looks too thin, increase heat to medium-high and stir often until as thick as you like, about 2 minutes. Pour over chicken and serve with orzo or rice and asparagus or green beans.
Nutrition Facts : Calories 151.9, Fat 3.5, SaturatedFat 1.6, Cholesterol 73.5, Sodium 227.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 27.9
LEMON CAPER CHICKEN
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 WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS
Provided by Dan Swinney
Categories Chicken Olive Roast Quick & Easy Lemon Pan-Fry Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For roasted lemons:
- Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
- For chicken:
- Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.
CHICKEN BREASTS IN DILL-CAPER CREAM SAUCE
I used another recipe for inspiration and came up with this recipe that is my own creation. The sauteed chicken breasts are topped with a rich and flavorful dill caper cream sauce. This sauce would also be wonderful over whitefish fillets. If you use dried herbs, reduce the quantity to 1/3, as dried herbs are more potent.
Provided by judy2304
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Dredge chicken breasts in flour and season with salt and pepper
- Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
- Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.
- Plate chicken breasts and spoon sauce on top.
Nutrition Facts : Calories 543 calories, Carbohydrate 17.7 g, Cholesterol 169 mg, Fat 40.9 g, Fiber 1 g, Protein 21.6 g, SaturatedFat 21.9 g, Sodium 590.4 mg, Sugar 0.7 g
CHICKEN WITH LEMON-CAPER SAUCE
Found this recipe in April 2008 "Taste of Home" Magazine, tried it and loved it. Fairly simple to make, attractive presentation and wonderful blend of flavors with a just a hint of garlic and a wonderful citrus flavor. There are other similar recipes here, but this one is a little differant and my family really loved it. I served w/steamed white rice and spooned the extra sauce over that and it made for a lovely dinner.
Provided by Bonnie G 2
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 158.2, Fat 2.9, SaturatedFat 0.6, Cholesterol 68.6, Sodium 503.2, Carbohydrate 3.5, Fiber 0.3, Sugar 0.4, Protein 28
LEMON-DILL CHICKEN
Enjoy this flavorful chicken sprinkled with onion that's ready in 25 minutes - perfect for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
- Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
- Heat wine mixture to boiling. Boil about 3 minutes or until reduced by about half; pour over chicken. Sprinkle with onions.
Nutrition Facts : Calories 220, Carbohydrate 1 g, Cholesterol 95 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 220 mg
CAJUN CHICKEN WITH CAPERS AND LEMON
Steps:
- Combine flour, seasoning mix and paprika in shallow bowl. Season chicken with salt and pepper. Dip chicken into flour mixture, coating completely.
- Heat oil in heavy large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate; tent with foil to keep warm. Add broth, lemon juice and capers to skillet and bring to boil, scraping up browned bits. Boil until sauce thickens slightly and coats spoon, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.
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LEMON CHICKEN & CREAMY DILL-CAPER SAUCE RECIPE
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Cuisine ModernTotal Time 35 mins
- Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Cut the red onion into wedges. Place the potato and onion on a lined oven tray. Drizzle with olive oil, toss to coat and roast for 20 minutes. While the potato and onion are roasting, trim the baby broccoli and green beans. Roughly chop the prosciutto. After 20 minutes of roast time, remove the tray from the oven, then add the baby broccoli, green beans, prosciutto and a drizzle of olive oil. Gently toss to combine and roast until tender, 5-10 minutes. TIP: If your oven tray is crowded, divide between two trays.
- While the veggies are roasting, finely chop the garlic. Zest the lemon and cut into wedges. Roughly chop the dill and capers.
- Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the lemon zest, a squeeze of lemon juice, the Italian herbs (see ingredients), 2/3 of garlic and drizzle of olive oil. Season with salt and pepper, then add the chicken and turn to coat.
- Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The chicken is cooked through when it's no longer pink inside.
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