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 BREASTS IN CAPER CREAM SAUCE
My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'
Provided by MOMMYTO2BOYS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
- Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 1.8 g, Cholesterol 132.1 mg, Fat 21.2 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12.7 g, Sodium 974.3 mg, Sugar 0.3 g
CHICKEN WITH CAPERS
You can get chicken cutlets instead of pounding the chicken breast. If you get the mushrooms that are already sliced, it will take you 5 minutes too cook this meal.
Provided by MsPia
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken with season salt and pepper.
- Heat olive oil in a frying pan.
- Sauté chicken on both sides until golden brown.
- Remove to warm serving platter.
- In the same pan sauté mushrooms, 1 or 2 minutes.
- Add wine, cook for 2 minutes.
- Add capers, just to heat.
- Pour mixture over chicken.
Nutrition Facts : Calories 454.8, Fat 21.1, SaturatedFat 3.3, Cholesterol 136.9, Sodium 348.6, Carbohydrate 2.8, Fiber 0.8, Sugar 0.9, Protein 55.9
CHICKEN WITH GARLIC-CAPER SAUCE
Treat your taste buds to this easy-to-make classic-bursting with Mediterranean goodness. It's satisfying served with the versatile sauce. But it won't weigh you down. -Marilee Anker, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken slightly; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until juices run clear. Add garlic; cook 1 minute longer., Stir in the cream, wine, tomatoes and capers; cook until sauce is slightly thickened. Serve with pasta.
Nutrition Facts : Calories 351 calories, Fat 19g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 535mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein.
CAPER BAKED CHICKEN
I got this recipe from allrecipes.com, posted by Shannon. I like to use this site more often and thought I'd post it here. Its a good, quick weekday recipe. The original chef recommended baking in a clay pot and serving over rice pilaf.
Provided by Tarbean
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Arrange chicken in oven-proof clay pot or medium baking dish. Coat with lemon juice, season with pepper.
- In small bowl, mix melted butter, steak sauce, 2 Tbs capers, and 2 Tbs caper liquid. Pour mixture over chicken.
- Cover and bake for 25 minutes until chicken is no longer pink and juices run clear. Drizzle with remaining liquid in dish to serve.
Nutrition Facts : Calories 241, Fat 13.2, SaturatedFat 7.7, Cholesterol 98.9, Sodium 1005.4, Carbohydrate 2.4, Fiber 1, Sugar 0.4, Protein 28.1
CHICKEN IN TOMATO-CAPER SAUCE
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
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 BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
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