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 WITH LEMON-CAPER SAUCE
Lemon lovers will savor the citrus sauce that enhances this moist chicken. The hint of garlic adds to this entree's appeal. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 79mg cholesterol, Sodium 598mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN PAILLARDS WITH LEMON-BUTTER SAUCE
Before making this dish, read our handy instructions on how to make chicken paillards.Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice along the membranes. Serve the chicken and sauce over fresh spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Season chicken paillards on both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add two paillards, and saute on one side until golden brown, about 2 minutes. Reduce heat to medium. Flip, and saute paillards until cooked through, about 2 minutes. Transfer to a plate. Raise heat to medium-high, and repeat with two remaining paillards.
- Add shallot to skillet, and cook over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon segments and juice, chicken stock, and any plate juices, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in remaining 2 to 3 tablespoons butter until just melted. Season to taste.
CHICKEN PAILLARDS WITH LEMON CAPER SAUCE
Make and share this Chicken Paillards With Lemon Caper Sauce recipe from Food.com.
Provided by ellie3763
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place each chicken breast half between sheets of plastic wrap and hammer with a mallet, or the bottom of a small frying pan, to about a 1/4 inch thickness.
- Add oil to a saute pan until the bottom is just covered, and set it over a medium-high flame until quite hot. Season chicken with salt and pepper and lightly dredge in the flour, shaking off any excess.
- When the pan is ready, add 1 tablespoon of butter and swirl to spread it evenly, and immediately add 2-3 pieces of chicken. Cook about 2 minutes on the first side, turning when the bottom is nicely browned. About 1-2 minutes on the second side should do it. Transfer the cooked pieces to a warm platter, add more oil and butter to the pan, and repeat the process with a second (and third) batch of chicken, as necessary.
- Drain any excess oil from the pan, deglaze with a splash of white wine, and cook until almost fully reduced.
- Toss in a fresh tablespoon of butter and the minced shallots, and cook for about a minute.
- Add the capers, lemon juice, and chicken stock. Cook until slightly thickened.
- Remove the pan from the heat, swirl in another 1-2 tablespoon of butter and some chopped parsley. Check for seasoning, and pour over the chicken breasts to serve.
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-WRAPPED ASPARAGUS WITH LEMON-CAPER SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 15
Steps:
- For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
- Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
- Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
- Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1074 milligrams, Sugar 5 grams, TransFat 0 grams
More about "chicken paillards with lemon caper sauce recipes"
CHICKEN WITH LEMON CAPER SAUCE - RECIPE GIRL
From recipegirl.com
CHICKEN IN LEMON BUTTER CAPER SAUCE - PLAIN CHICKEN
From plainchicken.com
CHICKEN PAILLARD IN SHERRY CAPER SAUCE - VIKALINKA
From vikalinka.com
EASY LEMON CHICKEN PICCATA RECIPE - THE …
From themediterraneandish.com
CHICKEN WITH LEMON-CAPER PAN SAUCE - EATINGWELL
From eatingwell.com
CHICKEN PAILLARD | THE MODERN PROPER
From themodernproper.com
5/5 (4)Total Time 50 minsCategory Dinner, Gluten-Free, Kid-FriendlyCalories 434 per serving
25-MINUTE LEMON CHICKEN PICCATA MEATBALLS - EASY RECIPE CHEF
From easyrecipechef.com
CHICKEN WITH LEMON-CAPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
BEST CHICKEN PICCATA RECIPE - HOW TO MAKE CHICKEN PICCATA - TODAY
From today.com
CHICKEN MEATBALLS WITH PICCATA SAUCE | THE MEDITERRANEAN DISH
From themediterraneandish.com
LEMON CHICKEN RECIPE (WITH LEMON BUTTER SAUCE)
From natashaskitchen.com
CHICKEN PICCATA PASTA - JUST A TASTE
From justataste.com
CHICKEN PAILLARD RECIPE (EASY & CRISPY, WITH ALMONDS)
From thekitchn.com
SALMON IN LEMON CAPER SAUCE WITH BOK CHOY - FIT MEN COOK
From fitmencook.com
SIMPLE LEMON CAPER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN WITH LEMON-CAPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
BEST CHICKEN PICCATA WITH GNOCCHI - HOW TO MAKE CHICKEN
From delish.com
CHICKEN PICCATA WITH LEMON CAPER SAUCE - JESSICA GAVIN
From jessicagavin.com
ONE PAN LEMON CHICKEN ORZO - VIKALINKA
From vikalinka.com
GIADA DE LAURENTIIS MAKES A LEMONY CHICKEN PICCATA - FOOD …
From foodnetwork.com
@CHATGPT_RECIPES_ ON INSTAGRAM: "**SEA BASS WITH LEMON CAPER …
From instagram.com
CHICKEN PAILLARD WITH POTATO, FENNEL & MEYER LEMON SAUCE
From
You'll also love