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
CHICKEN WITH ALMOND-PARSLEY PESTO
Provided by Robin Miller : Food Network
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.
- In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
- Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.
SAUTEED CHICKEN BREASTS WITH CAPERS
Steps:
- Pat chicken dry and season with salt and pepper. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin or skinned sides down, 3 minutes, or until golden. Turn chicken over and sauté 1 minute more. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette. Serve chicken warm or at room temperature.
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 PICCATA
Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn't hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch - pasta, polenta, rice or white beans - for sopping up the sauce, and a green vegetable.
Provided by Ali Slagle
Categories dinner, easy, weekday, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
- Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
- Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
- Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 13 grams, Sodium 655 milligrams, Sugar 2 grams, TransFat 1 gram
More about "chicken breasts with parsley caper pesto recipes"
20-MINUTE PESTO CHICKEN AND VEGETABLES - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (128)Calories 246 per servingCategory Main Course
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
PESTO-CRUSTED CHICKEN BREASTS RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (22)Servings 4
- Preheat oven to 425°F. Blend pesto, chopped walnuts, 2 tablespoons lemon juice and grated lemon peel in processor just until combined. Place chicken on large rimmed baking sheet. Coat all of chicken with pesto mixture. Drizzle with oil. Bake chicken until cooked through, about 30 minutes. Transfer chicken to platter. Tent with foil.
- Strain pan juices into small bowl, pressing on solids in strainer to extract as much liquid as possible. Whisk in remaining 2 tablespoons lemon juice. Season sauce to taste with salt and pepper. Spoon sauce over chicken. Garnish with lemon wedges and serve.
EASY PESTO CHICKEN CAPRESE IN 30 MINUTES | EASY DINNER IDEAS
From easydinnerideas.com
PESTO CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
EASY CHICKEN CAPRESE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CHICKEN BREAST WITH GARLIC AND PARSLEY RECIPE - JACQUES …
From foodandwine.com
CHICKEN BREASTS WITH WALNUT-PARSLEY PESTO SAUCE
From kosher.com
PESTO CHICKEN RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
44 SIMPLE CHICKEN BREAST RECIPES - THE SPRUCE EATS
From thespruceeats.com
27 BEST CHICKEN CUTLET RECIPES FOR A QUICK DINNER
From allnutritious.com
CHICKEN BREASTS WITH PARSLEY-CAPER PESTO - EVERYDAY FOOD WITH …
From youtube.com
MCDONALD’S TARTAR SAUCE COPYCAT RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
CHICKEN BREASTS - ALLRECIPES
From allrecipes.com
20 BEST SOUS VIDE CHICKEN BREAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PAN-SEARED CHICKEN BREAST WITH RICH PAN SAUCE RECIPE
From eatingwell.com
CHICKEN BREASTS WITH GARLIC AND PARSLEY RECIPE - JACQUES PéPIN
From foodandwine.com
SLOW COOKER CHICKEN ALA KING - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
MEDITERRANEAN CHICKEN AND RICE SKILLET - CRAVING HOME COOKED
From cravinghomecooked.com
BEST CHICKEN PICCATA WITH GNOCCHI - HOW TO MAKE CHICKEN
From delish.com
CHICKEN CACCIATORE RECIPE | POLLO ALLA CACCIATORA - RECIPES FROM ITALY
From recipesfromitaly.com
CHICKEN PICCATA WITH LEMON AND PARSLEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
7 DELICIOUS MARINADE RECIPES TO TAKE YOUR PESTO PASTA TO THE NEXT …
From cookindocs.com
THE 35 BEST KETO CHICKEN BREAST RECIPES - GYPSYPLATE
From gypsyplate.com
CHICKEN WITH SPINACH TAGLIATELLE AND PARSLEY PESTO RECIPE
From seriouseats.com
100+ EASY CHICKEN BREAST RECIPES TO TRY TONIGHT - DELISH
From delish.com
HOW TO MAKE SPICY LEMON PESTO FLAT IRON STEAKS - CHICAGO SUN-TIMES
From chicago.suntimes.com
CHICKEN BREASTS WITH PARSLEY-CAPER PESTO - EVERYDAY FOOD WITH …
From recipeflow.com
You'll also love