SEARED CHICKEN BREAST WITH POTATOES AND CAPERS
Pan-seared chicken is a skill with countless rewards. (If this is your first time making chicken this way, you'll understand why fast.) You'll want to start the chicken on the stovetop and finish it in the oven. Then, once it's perfectly cooked, you can pair it with almost anything, whether a simple green salad or a side of smashed potatoes loaded with butter, mustard, capers and chopped lemon, as it is here. The trick is to steam, not boil, the potatoes, which gets them soft and smashable quickly. You need very little water (an inch or so), so there's no waiting around for water to boil, and, best of all, you won't lose any of that rich potato flavor.
Provided by Sarah Copeland
Categories dinner, weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees with the oven rack in the center. Pat the chicken breasts dry and season generously with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside for the skin to air dry.
- Meanwhile, steam the potatoes in a steamer set over an inch or two of boiling water, covered, until they are just tender, about 10 to 15 minutes. Remove from the heat, season well, and set aside, covered, to stay warm and moist.
- Heat 1 tablespoon of oil in your largest skillet over high heat. When the oil is shimmering, lay the chicken breasts skin-side down. Cook without moving until the skin is deeply golden brown and releases easily from the pan, 5 to 6 minutes.
- Carefully flip the breasts and transfer the skillet to the oven (or cook the breasts in batches, if needed, and transfer the four breasts to a baking sheet to finish in the oven). Cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, about 7 to 12 minutes, depending on the thickness of each breast. Remove the chicken from the oven and transfer to a cutting board to rest.
- While the chicken cooks, transfer the potatoes to a baking sheet and smash them with a baking sheet of equal size, or the back of a clean pot, to burst their skins and reveal some of the tender flesh. Very thinly slice half of the lemon and chop slices into small pieces; juice the other half and whisk together with the Dijon, 1/2 teaspoon salt and melted butter to make a smooth dressing. Drizzle over the potatoes. Scatter the capers, chopped lemon and parsley all over the top.
- Serve the chicken breasts whole, or slice on the bias and serve with the potatoes.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 941 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN PICCATA WITH GARLICKY GREENS & NEW POTATOES
Make more time midweek with our tasty chicken piccata with capers, greens and new potatoes. Ready in 20 minutes, it's healthy and low in calories too
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes.
- While the potatoes are cooking, cut the chicken breasts through the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp of the olive oil, then season.
- Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Pour over the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute.
- Heat the remaining 1 tsp oil in another frying pan and fry the garlic for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season, then scatter over the parmesan and serve with the chicken and potatoes.
Nutrition Facts : Calories 393 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 13 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
SHEET-PAN CHICKEN WITH POTATOES, SCALLIONS AND CAPERS
This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, poultry, roasts, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
- Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.
SAUTEED CHICKEN WITH CAPERS
A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 401 g, Fat 24 g, Protein 41 g, SaturatedFat 8 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
CAPER CHICKEN CACCIATORE
Capers, black and green olives, pepperoni, white wine ...Such savory, scrumptious Mediterranean flavors divine! This is my version of Chicken Cacciatore. Great for a dinner party, plus you can omit or add any ingredient to make it especially yours!
Provided by JoAnn M. Jarrach
Categories World Cuisine Recipes European Italian
Yield 5
Number Of Ingredients 12
Steps:
- In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.
- In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover skillet and let simmer for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Remove skillet cover, pour skillet mixture into a 9x13 inch baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.
Nutrition Facts : Calories 1247.8 calories, Carbohydrate 15.5 g, Cholesterol 319.4 mg, Fat 90.7 g, Fiber 2 g, Protein 80.4 g, SaturatedFat 24.9 g, Sodium 1904.5 mg, Sugar 6.2 g
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