Sbd Lemoncaper Chicken Recipes

CHICKEN WITH LEMON-CAPER SAUCE

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.

CHICKEN WITH LEMON-CAPER SAUCE

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.

15 MINUTE LEMON CAPER CHICKEN BREASTS (GLUTEN FREE)

Steps:

• Carefully cut the chicken breasts in half through the middle so they are thinner and don't dry out during cooking. Season them well with sea salt and pepper.
• Get a large skillet or frying pan nice and hot over a high heat. Add the olive oil, turn the heat down to medium and sear the chicken on one side for between 3-4 minutes, until it turns a nice golden brown.
• Turn and cook the other side for between 3-4 minutes until the chicken is cooked through. You may need to do this in batches so the pan isn't overcrowded. The meat should no longer be pink inside (or if you're using a thermometer, the meat should register 165ºF)
• Remove the chicken from the pan, cover and set aside to rest.
• Make the sauce by deglazing the hot pan with the chicken stock. Add the stock to the hot pan and use your spatula to scrape any tasty bits stuck on the pan into the stock.
• Add the crushed garlic, lemon juice and the butter and let it bubble while the flavors come together.
• Stir through the capers then add the chicken back to the pan and allow to reheat for a moment or two.
• Garnish with the chopped parsley and lemon slices and serve!

LEMON CAPER CHICKEN

Steps:

• Season the chicken on both sides with salt and pepper.
• Heat the avocado oil in a large, heavy bottomed skillet over medium heat.
• Add the chicken and cook through, flipping halfway through cooking, about 8 minutes.
• Remove the chicken to a plate and set aside.
• Add the chicken broth and butter to the skillet and bring to a boil. Let the chicken broth reduce by half, about 5 minutes.
• Add the lemon juice and cream to the skillet and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 5 minutes.
• Add the capers to the sauce and stir to combine.
• Return the chicken to the skillet and coat with the sauce. Cook 1 more minute to rewarm the 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.

CHICKEN IN LEMON CAPER BUTTER

Steps:

• Put the ingredients on the list from butter through capers in a skillet and bring to a boil over medium-high heat.
• Arrange the chicken in the skillet and bring to a boil again.
• Cover, lower heat and simmer about 30 minutes until the chicken is tender, turning several times. 4.

CHICKEN PICCATA (SOUTH BEACH PHASE 1)

Steps:

• Pound the chicken pieces to flatten them slightly. Season them with salt and pepper to taste.
• Heat an empty pan on high heat, then add the oil and one tablespoon of the margarine and allow that to get hot (but not smoking). Then carefully add the chicken, making sure the oil doesn't splatter. Doing this process will prevent the chicken from sticking. If you heat the oil and pan together, or if the pan isn't hot enough, the chicken will stick.
• Sauté the chicken pieces for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and cover it loosely to keep it warm.
• Pour off any remaining fat and oil from the skillet.
• Return it to the stovetop and add the remaining 1 tablespoon margarine, the sherry, and the lemon juice, and bring the mixture to a boil.
• Stir in the capers, the parsley, the paprika, and salt and pepper to taste, and spoon the sauce over the chicken.

SBD-LEMONCAPER CHICKEN

Steps:

• 1. 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. 2. 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. 3. 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.