Parmesan Chicken With Capers Recipes

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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

SAUTEED CHICKEN WITH CAPERS



Sauteed Chicken with Capers image

A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (about 2 pounds total)
1/2 cup all-purpose flour
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons champagne or white-wine vinegar
3 tablespoons unsalted butter, cut into pieces
2 tablespoons capers, plus 1 teaspoon brine
1 tablespoon chopped fresh parsley

Steps:

  • Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side (add remaining oil to pan, if necessary). Transfer to a platter and tent with foil.
  • Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.

Nutrition Facts : Calories 401 g, Fat 24 g, Protein 41 g, SaturatedFat 8 g

CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

This is a quick and easy recipe for chicken piccata with a caper sauce.

Provided by Sandra1980

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
  • Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
  • Drizzle sauce over and around the chicken; garnish with parsley.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g

PARMESAN-CRUSTED CHICKEN WITH CAPERS



Parmesan-Crusted Chicken With Capers image

Have you thought recently about doing dinner for two? This is one that can be on the table in 30 minutes.

Provided by gailanng

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon poultry seasoning
1/2 teaspoon lemon pepper
2 boneless skinless chicken breast halves
1/4 cup grated parmesan cheese
1 tablespoon flour
1 tablespoon olive oil
1/4 cup white wine (can sub same about with chicken broth)
1/2 cup chicken broth
2 green onions, thin-sliced, tops included
1 tablespoon capers, drained

Steps:

  • Combine garlic powder, onion powder, poultry seasoning, and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour.
  • Heat a heavy skillet over medium-high heat. When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. It should not be cooked through and through. Remove to a plate and keep warm.
  • Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy.

PARMESAN CHICKEN WITH CAPERS



Parmesan Chicken With Capers image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 20m

Yield 3 servings

Number Of Ingredients 7

1 pound skinnned and boned chicken breasts
1 teaspoon olive oil
1/2 teaspoon minced garlic in oil
1/4 cup dry white wine
2 teaspoons capers, rinsed
Freshly ground black pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

  • Saute the chicken in hot oil in a nonstick pan. When the chicken is brown on both sides, stir in the garlic, and cook for 10 seconds.
  • Add the wine, capers and pepper. Cover, and simmer 8 to 10 minutes.
  • Sprinkle the cheese over the chicken, cover, and allow the cheese to melt, about 1 minute.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 264 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN IN TOMATO-CAPER SAUCE



Chicken in Tomato-Caper Sauce image

This is what I call an easy crowd-pleaser. I like to serve this entree with pasta and a nice salad. If you don't have capers, try using diced green olives instead. -Shemaine Rohrbach, Allentown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 package (6 ounces) fresh baby spinach
2 tablespoons drained capers
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon cayenne pepper
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.

Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 5g fiber), Protein 45g protein. Diabetic Exchanges

CHICKEN PAILLARDS WITH LEMON CAPER SAUCE



Chicken Paillards With Lemon Caper Sauce image

Make and share this Chicken Paillards With Lemon Caper Sauce recipe from Food.com.

Provided by ellie3763

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless, chicken breast halves
1/2 cup all-purpose flour
1/4 cup canola oil
4 tablespoons butter
2 shallots, finely minced
splash white wine
3 tablespoons capers, drained
6 tablespoons fresh squeezed lemon juice
3/4 cup rich chicken broth (1 cup of low sodium prepared stock reduced to 3/4 cup)
freshly minced parsley (to garnish)

Steps:

  • Place each chicken breast half between sheets of plastic wrap and hammer with a mallet, or the bottom of a small frying pan, to about a 1/4 inch thickness.
  • Add oil to a saute pan until the bottom is just covered, and set it over a medium-high flame until quite hot. Season chicken with salt and pepper and lightly dredge in the flour, shaking off any excess.
  • When the pan is ready, add 1 tablespoon of butter and swirl to spread it evenly, and immediately add 2-3 pieces of chicken. Cook about 2 minutes on the first side, turning when the bottom is nicely browned. About 1-2 minutes on the second side should do it. Transfer the cooked pieces to a warm platter, add more oil and butter to the pan, and repeat the process with a second (and third) batch of chicken, as necessary.
  • Drain any excess oil from the pan, deglaze with a splash of white wine, and cook until almost fully reduced.
  • Toss in a fresh tablespoon of butter and the minced shallots, and cook for about a minute.
  • Add the capers, lemon juice, and chicken stock. Cook until slightly thickened.
  • Remove the pan from the heat, swirl in another 1-2 tablespoon of butter and some chopped parsley. Check for seasoning, and pour over the chicken breasts to serve.

CAPRESE CHICKEN PARMESAN RECIPE BY TASTY



Caprese Chicken Parmesan Recipe by Tasty image

Here's what you need: cherry tomato, olive oil, kosher salt, freshly ground black pepper, balsamic vinegar, all-purpose flour, large eggs, bread crumbs, kosher salt, freshly ground black pepper, garlic powder, Marketside Antibiotic-Free Boneless Skinless Chicken Breasts, olive oil, fresh mozzarella cheese, balsamic vinegar, fresh basil leaf

Provided by Walmart

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 16

1 pt cherry tomato, quartered
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ tablespoon balsamic vinegar
½ cup all-purpose flour
2 large eggs
1 cup bread crumbs
1 ½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 Marketside Antibiotic-Free Boneless Skinless Chicken Breasts, pounded into 1/2 in thick
¼ cup olive oil
8 oz fresh mozzarella cheese, sliced into 1/4in (6 mm)
1 tablespoon balsamic vinegar
¼ cup fresh basil leaf, torn into bite size pieces

Steps:

  • Make the tomato salad: In a medium bowl, combine the cherry tomatoes with the olive oil, salt, pepper, and balsamic vinegar, and toss to coat.
  • Make the caprese chicken: Add the flour to a large plate. Beat the eggs in a large shallow bowl. On a separate large plate, mix together the bread crumbs, ½ teaspoon salt, the pepper, and garlic powder.
  • Season the chicken breasts with ½ teaspoon salt each. Dredge in the flour, then dip into the eggs, letting an extra drip off, then coat in the bread crumb mixture.
  • Heat the olive oil in a large cast iron skillet with a lid over medium-high heat. When the oil is shimmering, add the chicken in the pan and reduce the heat to medium-low. Fry the chicken, uncovered, for about 5 minutes, or until the bottom is deep golden brown. Flip the chicken and arrange the sliced mozzarella on top. Cover the pan and cook for 3 minutes, or until the mozzarella is melted.
  • Pour the tomato salad on top of the chicken breasts, letting some of the tomatoes slide into the pan around the chicken. Cover again and cook for another 2-3 minutes, until the internal temperature of the chicken reaches at least 165°F (75°C) and the tomatoes are warmed through.
  • Transfer the chicken to a platter and top with the tomatoes. Drizzle with the balsamic vinegar and garnish with the torn basil.
  • Enjoy!

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