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 PAN SAUCE
A quick sauce made with leeks, lemon and capers gives this chicken breast recipe bright Italian flavor. Serve with farro or capellini, steamed broccoli and a glass of crisp pinot grigio. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use.
Provided by Julia Clancy
Categories Low-Carb Chicken Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4 inch. Sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
- Add the remaining 1 tablespoon oil, leek and shallot to the pan. Cook, stirring occasionally, until just softened, 1 to 2 minutes. Add lemon juice; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the lemon juice is reduced by about half, about 45 seconds. Add broth, zest, capers and the remaining 1/4 teaspoon salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 7.5 g, Cholesterol 70.3 mg, Fat 16.5 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 417.2 mg, Sugar 1.4 g
PAN ROASTED CHICKEN BREASTS WITH LEMON AND CAPER SAUCE
From Cook's Illustrated. Very much like Chicken Piccatta, but moister, with less hands-on time required. But also not as quick - the choice is yours. (I must warn you that the skillet handle is HOT when removed from the oven. Despite repeated reminders to myself, I still grabbed it while making the sauce.)
Provided by dianegrapegrower
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Adjust an oven rack to the lowest position and heat the oven to 450°F Pat the chicken dry with paper towels and sean with salt and pepper. Heat the oil in a 12" oven-safe skillet over medium-high heat until just smoking. Carefully lay the chicken breasts skin-side down in the skillet and cook until well browned, 6-8 minutes. Turn the chicken breasts and continue to brown lightly on the second side, about 3 minutes.
- Turn the chicken beasts skin-side down and transfer the skillet to the oven. Roast until the thickest part of the brests registers 160F on an instant read thermometer - about 15-20 minutes.
- Remove the skillet from the oven (warning: The handles are HOT!). Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while making the sauce.
- Sauce: Being careful of the hot pan handle, add the oil to the skillet and return to medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook 2-3 minutes to reduce slightly.
- Stir in any accumulated juices from the chicken and return to a simmer. Remove from heat and add remaining ingredients. Add salt and pepper to taste.
- Carve chicken and serve with sauce.
Nutrition Facts : Calories 665.7, Fat 39.2, SaturatedFat 11.6, Cholesterol 225.6, Sodium 293.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 72.2
CHICKEN PAILLARD WITH LEMON-CAPER SAUCE
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
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.
PAN-ROASTED CHICKEN BREASTS
These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 17m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken on both sides with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
- Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 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
SAUTEED CHICKEN WITH CAPERS AND LEMON BUTTER
This is a super, fast recipe. It comes from an old, out of print cookbook of quick, easy recipes. This is great served over rice or mashed potatoes.
Provided by CarolAnn
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Season cutlets with salt and pepper.
- Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon.
- Set aside.
- Heat butter and olive oil in a large frying pan over medium heat.
- Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side).
- Remove chicken to serving plates, leaving drippings in the pan.
- Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute.
- Mash a few of the capers into the sauce with the back of a spoon.
- Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 246.9, Fat 14.1, SaturatedFat 5, Cholesterol 81.1, Sodium 201, Carbohydrate 5.9, Fiber 2.6, Protein 27
More about "pan roasted chicken breasts with lemon and caper sauce recipes"
CRISP PAN-ROASTED CHICKEN WITH ANCHOVIES, CAPERS AND …
From foodandwine.com
Servings 4Total Time 45 mins
- Preheat the oven to 425°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. (Alternatively, ask your butcher to do this for you.) Season with salt and pepper.
- Heat a large ovenproof skillet over moderately high heat. Add the olive oil, then add the chicken, breast side down. Place another heavy pan or pot on top of the chicken and press down firmly. Reduce the heat to moderate and cook until the skin is browned, about 5 minutes.
- Remove the top pan and turn the chicken over. Transfer the skillet to the oven and roast the chicken for 25 minutes, until an instant-read thermometer inserted in an inner thigh registers 160°. Transfer the chicken to a platter and let rest for 10 minutes.
- Set the hot skillet over high heat; add the parsley, capers and garlic and cook for 30 seconds, until sizzling. Add the chicken stock and lemon juice and cook, stirring and scraping up any browned bits, until the sauce has reduced by half. Stir in the anchovies and pour the sauce over the chicken.
PAN ROASTED CHICKEN BREASTS WITH LEMON AND CAPER SAUCE
From recipezazz.com
- Adjust an oven rack to the lowest position and heat the oven to 450°F Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a 12" oven-safe skilled over medium-high heat until just smoking. Carefully lay the chicken breasts skin-side down in the skillet and cook until well browned, 6-8 minutes. Turn the chicken breasts and continue to brown lightly on the second side, about 3 minutes.
- Turn the chicken beasts skin-side down and transfer the skillet to the oven. Roast until the thickest part of the breasts registers 160F on an instant read thermometer - about 15-20 minutes.
- Remove the skillet from the oven (warning: The handles are HOT!). Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while making the sauce.
- Sauce: Being careful of the hot pan handle, add the oil to the skillet and return to medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the flour and cook for 30 minutes. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook 2-3 minutes to reduce slightly.
CRISPY BAKED CHICKEN THIGHS WITH CAPERS - GARNISH WITH LEMON
From garnishwithlemon.com
SAUTéED CHICKEN WITH OLIVES, CAPERS AND ROASTED LEMONS RECIPE
From foodandwine.com
SEARED CHICKEN BREAST WITH LEMON HERB PAN SAUCE - SIMPLY SCRATCH
From simplyscratch.com
PAN ROASTED LEMON CHICKEN - DAMN DELICIOUS
From damndelicious.net
PAN ROASTED CHICKEN BREASTS WITH LEMON AND CAPER SAUCE RECIPE
From recipezazz.com
CREAMY LEMON CHICKEN PICCATA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LEMON CAPER CHICKEN | CHICKEN.CA
From chicken.ca
CLASSIC CHICKEN PICCATA WITH LEMON BUTTER CAPER SAUCE
From bowlofdelicious.com
PAN-SEARED CHICKEN BREAST WITH CAPER LEMON SAUCE - ZAN'S RECIPES
From zeliciousrecipes.com
CHICKEN BREASTS IN LEMON BUTTER CAPER SAUCE - RENEE'S …
From reneeskitchenadventures.com
ROASTED CHICKEN WITH LEMON AND CAPERS - THE TASTY BITE
From thetastybiteblog.com
PIQUANT CHICKEN WITH LEMON AND CAPERS RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN IN BALSAMIC CHERRY SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICKEN BREASTS WITH LEMON-CAPER SAUCE - CHICKEN RECIPES
From goodhousekeeping.com
CHICKEN WITH CREAMY LEMON CAPER SAUCE - SAVORY TOOTH
From savorytooth.com
SAUTEED CHICKEN BREASTS WITH LEMON-CAPER SAUCE
From cooksillustrated.com
PAN ROASTED CHICKEN BREASTS WITH LEMON AND CAPER SAUCE RECIPE …
From pinterest.ca
10 BEST BAKED LEMON CHICKEN WITH CAPERS RECIPES | YUMMLY
From yummly.com
15 MINUTE LEMON CAPER CHICKEN BREASTS (GLUTEN FREE)
From thefamilyfoodkitchen.com
CRISPY CHICKEN BREASTS WITH LEMON & CAPERS - RECIPE - FINECOOKING
From finecooking.com
OVEN BAKED LEMON CHICKEN WITH CAPERS - MAGIC SKILLET
From magicskillet.com
CHICKEN WITH LEMON-CAPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN IN LEMON BUTTER CAPER SAUCE
From plainchicken.com
CHICKEN BREASTS WITH LEMON CAPER SAUCE - BIGOVEN.COM
From bigoven.com
OVEN-BAKED CREAMY LEMON-CAPER CHICKEN - THE DEFINED DISH
From thedefineddish.com
CHICKEN WITH LEMON PAN SAUCE RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN PICCATA WITH LEMON CAPER SAUCE - JESSICA GAVIN
From jessicagavin.com
CHICKEN WITH ROASTED LEMONS GREEN OLIVES AND CAPERS - CHEERFUL …
From cheerfulcook.com
SIMPLY INSPIRED: ROAST CHICKEN WITH POTATOES, LEMONS AND CAPERS
From blue-kitchen.com
LEMON CHICKEN BREASTS WITH CAPERS - RECIPE - FINECOOKING
From finecooking.com
LEMON CAPER CHICKEN - THE NOVICE CHEF
From thenovicechefblog.com
LEMON CAPER CHICKEN - A SAUCY KITCHEN
From asaucykitchen.com
GINO’S CHICKEN IN LEMON AND CAPER SAUCE | THIS MORNING - ITV
From itv.com
LEMON SHRIMP DRIED TOMATOES CAPERS PASTA - THERESCIPES.INFO
From therecipes.info
EASY FRIED CHICKEN BREASTS WITH LEMON AND CAPERS - MAGIC SKILLET
From magicskillet.com
POLENTA CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE RECIPES
From foodnewsnews.com
CHICKEN WITH LEMON CAPER SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #very-low-carbs #main-dish #poultry #oven #roast #chicken #dietary #low-sodium #comfort-food #high-protein #low-carb #high-in-something #low-in-something #meat #chicken-breasts #taste-mood #savory #equipment
You'll also love