Sautéed Chicken Thighs With Lemon Capers Recipes

BAKED LEMON-BUTTER CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
• Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
• Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.

SAUTEED CHICKEN WITH CAPERS

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.

SAUTéED CHICKEN WITH MEYER LEMON

Steps:

• Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
• Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
• Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.
• Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste.

CHICKEN THIGH PICCATA

Steps:

• Preheat your oven to 375 degrees F. Season the chicken on both sides with salt and pepper.
• Heat a large saute pan over medium-high heat and add a drizzle of olive oil and 1 tablespoon of the butter. Add the chicken pieces, skin-side down, and cook until golden brown, 3 to 5 minutes. Flip and cook on the other side until golden brown, 2 to 3 minutes, then remove to a sheet tray. Place the chicken in the oven and cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, 15 to 20 minutes.
• Place the saute pan back on the heat over medium heat and add 2 tablespoons of the butter along with the garlic and a pinch of salt. Cook until the garlic softens and becomes aromatic, 1 to 2 minutes. Next, add the white wine and reduce slightly, 2 to 3 minutes, before adding the chicken stock.
• Bring the liquid to a strong simmer, 2 to 3 minutes, then add the capers and lemon juice. Remove from the heat and swirl in the remaining 1 tablespoon of butter and the parsley. Place the chicken pieces back in the pan or plate the chicken and spoon the sauce over the top.

SAUTéED CHICKEN THIGHS WITH LEMON AND CAPERS - WW 5

Steps:

• Spray a 12-inch nonstick skillet with cooking spray and set over medium-high heat.
• In small bowl, whisk together flour with pepper. Coat chicken with flour.
• Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes. Turn chicken and brown on the other side, about 4 more minutes. Remove chicken from skillet and set aside. Note: you may have to brown the chicken in two batches.
• Pour broth into hot skillet and scrape up any browned bits with a wooden spoon. Return chicken to skillet, cover, and reduce heat to low. Simmer until heated through, about 3 minutes.
• Stir in lemon juice and capers and heat for 30 seconds.
• Serve green beans on the side.

SAUTéED CHICKEN THIGHS WITH LEMON & CAPERS

Steps:

• Coat a 12-inch nonstick skillet with cooking spray; set over medium-high heat.
• In a small bowl, combine flour with pepper; sprinkle over chicken. Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes; flip and brown on second side, about 4 minutes more. Remove chicken from skillet; set aside. (If necessary, brown chicken in two batches.)
• Pour broth into skillet and scrape up any browned bits with a wooden spoon. Return chicken to skillet, cover and reduce heat to low; simmer until heated through, about 3 minutes. Stir in lemon juice and capers; heat for 30 seconds.
• Yields 2 chicken thighs, 3/4 cup string beans and about 1 1/2 tablespoons sauce per serving.

SAUTEED CHICKEN WITH CAPERS AND LEMON BUTTER

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.

GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE

Steps:

• Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
• Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
• When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
• Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.