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 PICCATA WITH CAPERS
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
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
LEMON CAPER CHICKEN
Make and share this Lemon Caper Chicken recipe from Food.com.
Provided by Mark Grams
Categories Chicken Breast
Time 20m
Yield 4 breast-halves, 4 serving(s)
Number Of Ingredients 9
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.
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.
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.
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
CAJUN CHICKEN WITH CAPERS AND LEMON
Provided by Matthew Mitchell
Yield Serves 4
Number Of Ingredients 8
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.
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
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
POACHED CHICKEN WITH LEMON AND CAPERS
I got this recipe from my sister, but to give credit where credit is due, she said it came from the cookbook "Cooking the Whole Foods Way." She might have slightly modified the original recipe.
Provided by Stovepipe
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper.
- Select a deep pan with a tight fitting lid.
- Saute onion in olive oil uncovered over medium heat for 2 minutes. Add capers and carrots; saute 2 minutes. Add green onion.
- Lay chicken over top of vegetables. Add just enough water to cover bottom of pan; add soy sauce.
- Cover and cook until chicken is done. Add more water, if needed, to keep pan from going dry.
- Add a handful of spinach until wilted, if desired. Top with juice of one lemon (or to taste).
Nutrition Facts : Calories 185.9, Fat 10.3, SaturatedFat 2.4, Cholesterol 46.4, Sodium 447, Carbohydrate 7.3, Fiber 1.9, Sugar 3.1, Protein 16.4
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- Place the chicken breasts between 2 pieces of plastic wrap and pound to an even 1/8-inch thickness using a meat pounder.
- In a large nonreactive skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the olive oil over moderately high heat. Lightly season the chicken with salt and pepper. When the butter stops foaming, add 2 pieces of chicken to the pan and sauté, turning once, until lightly browned and cooked through, 2 1/2 to 3 minutes. Transfer the chicken to a platter and keep warm in a low oven. Heat the remaining olive oil and another 1/2 tablespoon of the butter in the skillet and sauté the remaining chicken; keep warm. Pour off the fat from the pan.
- Add the wine to the skillet and boil over high heat until reduced by half, about 2 minutes. Reduce the heat to low and add the lemon zest, lemon juice, capers and half the parsley. Cut the remaining 3 tablespoons cold butter into pieces and whisk them into the sauce.
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