Chicken With Mushrooms And Capers Recipes

CHICKEN BREASTS WITH TOMATOES AND CAPERS

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.

CAPER CHICKEN CACCIATORE

Steps:

• In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.
• In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover skillet and let simmer for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Remove skillet cover, pour skillet mixture into a 9x13 inch baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.

MUSHROOM CHICKEN PICCATA

Steps:

• In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
• In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
• In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.

MUSHROOM CHICKEN PICCATA

Steps:

• Flatten chicken breasts to 1/8-in. thickness. Season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Cook chicken 2-3 minutes on each side or until juices run clear. Transfer to a platter; keep warm., In the same skillet, heat the remaining oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn mushrooms, add garlic and cook another 2 minutes. Add wine. Loosen browned bits from pan bottom. Bring to a boil: stir in broth and bring back to a boil. Slice 4 thin slices from lemon and juice remaining lemon. Add lemon slices and juice to skillet. Stir in capers and continue cooking until mixture thickens. Add chicken to sauce; heat through.

PENNE WITH CHICKEN, SHIITAKE MUSHROOMS, AND CAPERS

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until golden brown, about 10 minutes. Transfer to medium bowl. Add 2 tablespoons oil to pot. Add garlic and rosemary; sauté 30 seconds. Add mushrooms. Reduce heat to medium, cover, and cook until mushrooms are soft and brown, stirring often, about 15 minutes. Transfer to bowl with onion.
• Toss chicken in large bowl with enough flour to coat; shake off excess. Sprinkle with salt and pepper. Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add chicken; sauté until no longer pink, about 5 minutes. Add 2 1/2 cups broth, wine, and capers. Bring to boil, scraping up any browned bits. Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add pasta to chicken mixture and toss over medium heat until heated through, adding more broth if necessary to moisten. Transfer pasta to large bowl. Sprinkle with parsley. Serve, passing cheese separately.

CHICKEN WITH MUSHROOMS AND CAPERS

Steps:

• Salt and pepper the chicken strips. Pour one-tablespoon olive oil into 12 inch saute pan. Heat oil over medium-high heat, add chicken strips and brown each side for 3 to 4 minutes.Remove chicken to plate, keep warm by wrapping aluminum over top of plate. Saute mushrooms,garlic and rosemary with some additional olice oil about 1/2 tablespoon for about 5 minutes or until mushrooms are browned. Stir in tomato paste and vinegar until tomato paste has dissolved and then gradually add in chicken broth. Then add in the canned tomatoes. Lower heat to medium-low until sauce becomes thickened about 5 to 8 minutes.Add the chicken strips back into the sauce for about 8-10 minutes or until chicken is heated through. Stir in the capers and season with additional salt and pepper to taste if needed. Serve over hot linguine or favorite pasta.

BAKED CHICKEN WITH LIME,SCALLIONS, MUSHROOMS & CAPERS

Steps:

• Preheat oven to 400 degrees.
• Trim off any fat or membranes from the chicken.
• Pound thicker ends lightly to flatten to an even thickness.
• Dredge the chicken in flour; shake off excess.
• In a large non reactive skillet, melt 4 Tbs butter over moderately high heat.
• Add chicken and saute, turning once, until golden brown, about 3 mins per side.
• Remove to plate. Keep warm.
• Reduce the heat to low and add the scallions,garlic, mushrooms and capers.
• Cook until softened, about 5 minutes.
• Increase heat to moderately high, add wine and boil, scraping up any browned bits, until reduced by half, 2 to 3 minutes ( If more liquid is needed add more white wine.).
• Spread half the sauce in a buttered baking dish just large enough to hold the chicken in a single layer.
• Add chicken and season with salt and pepper.
• Drizzle on the lime juice.
• Cover with remaining sauce.
• Sprinkly on the lime zest, parsley and bread crumbs.
• Dot with remaining Tbs butter.
• Bake uncovered in the top third of the oven for 15 mins or until the juices run clear.
• Serve at once.

CHICKEN MARSALA WITH CAPERS

Steps:

• Pound the breasts to about 1/2" - 1/4" thickness between plastic wrap. Dredge them in the flour and salt and pepper lightly, and set aside. Put oil and butter in lg. frying pan and heat to medium. Mince the garlic and saute in the oil/butteruntil light gold in color, then add the chicken and saute until light brown. Chicken is thin so it won't take too long, 7-10 minute Remove chicken to platter and keep warm in 200 degree oven. Saute the mushrooms in the oil/butter mixture for about 3 minute then add the drained capers and chicken broth. Cook another 2 minute Add the Marsala wine (NOT cooking wine), and simmer another 3 min.( to cook off any alcohol), then add chicken and any juices back into the sauce. Simmer 5 minute Mix the cornstarch and water, then stir into the pan juices. Cook for about 3-5 minute to make sure cornstarch is well incorporated. Sauce will be lightly thickened but NOT gravy-like. Return all to warm platter and serve. Taste then add salt and pepper if needed. We like this with al-dente whole wheat thin spaghetti and then dress the noodles with the sauce, and a side of fresh carrots boiled to crisp-tender.