BROWN BUTTER CHICKEN FRANCESE WITH LEMON AND CRISPY CAPERS
This Italian-American classic dish gets a nutty addition of browned butter and a briny crunch from crispy capers. It's sure to be a hit.
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat the chicken breasts dry with a paper towel. Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the second chicken breast to make a total of 4 cutlets.
- Heat the oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the capers and fry until golden brown and crispy, 1 to 2 minutes. Remove from the skillet using a slotted spoon and drain on a paper towel-lined plate. Reserve the oil in the skillet and remove from the heat.
- Set up a dredging station with 2 shallow bowls or pie plates. Combine the flour with 1/4 cup of the Parmesan, 1 tablespoon kosher salt and the lemon zest in 1 bowl; stir with a fork to combine. Whisk the eggs with 2 tablespoons of the cream in the other bowl.
- Heat the reserved oil in the skillet over medium heat.
- Working in an assembly line, dredge 1 chicken cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Carefully lower the cutlet into the skillet. Repeat with the remaining chicken cutlets, frying them in a single layer, until the chicken is opaque and golden brown, 4 to 5 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and set aside.
- Carefully pour off the oil and discard. Wipe out the skillet with a paper towel. Add the butter and cook over medium heat, swirling the skillet occasionally, until the butter bubbles and begins to brown, 1 to 2 minutes. Add the wine and the juice of 1/2 the zested lemon, increase the heat to medium-high and continue to cook, stirring occasionally, until the liquid is reduced and thickened, 5 to 6 minutes.
- Add the chicken stock to the skillet and continue to cook over medium-high heat, stirring occasionally, until the sauce is reduced and thickened, about 5 minutes.
- Reduce the heat to medium-low and whisk in the remaining 1 tablespoon cream until emulsified.
- Taste and adjust the seasoning, if necessary. Return the chicken to the skillet, add the lemon slices and increase the heat to medium. Cook, spooning the sauce over the chicken, until it's warmed through and the lemons have started to soften, 3 to 4 minutes.
- Divide the chicken among plates, top with the lemon slices and spoon the sauce over the top.
- Sprinkle with the remaining 1/4 cup of Parmesan, the parsley and fried capers and enjoy.
PANKO-COATED CHICKEN SCHNITZEL WITH CAPERS AND LEMON
Chef Thomas Keller makes this at the French Laundry restaurant. it is the best schnitzel i have had and that includes in Germany and Austria. The Panko breadcrumbs really make this dish
Provided by MarraMamba
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
- In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
- Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.
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 SCHNITZEL WITH ANCHOVY-CHIVE BUTTER SAUCE
Steps:
- Mix panko and paprika in shallow dish. Beat egg to blend in small dish. Sprinkle chicken with salt and pepper and dip into egg, then panko, coating completely.
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken and cook until browned, crisp, and cooked through, turning once, about 4 minutes per side. Transfer chicken to platter. Add remaining butter and anchovies with capers to skillet. Cook over medium heat until mixture turns brown, mashing anchovies to blend into butter, about 1 minute. Add wine; simmer until slightly reduced, stirring occasionally, about 2 minutes. Stir in 1 1/2 tablespoons chives.
- Spoon sauce over chicken and sprinkle with remaining 1/2 tablespoon chives. Serve with lemon wedges.
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 SCHNITZEL WITH CAPERS AND PARSLEY
Steps:
- Preheat oven to 200°F. Put an ovenproof platter in oven to warm.
- Gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin.
- Stir together flour, salt, and pepper in a shallow bowl or a pie plate. Whisk together eggs and a pinch of salt in another shallow bowl, then put bread crumbs in a third shallow bowl.
- Pat chicken dry and dredge in seasoned flour, shaking off excess. Dip in eggs, letting excess drip off, then dredge in bread crumbs, coating completely. Transfer to a wax-paper-lined tray and chill 10 minutes.
- Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then fry cutlets in 2 or 3 batches (without crowding), turning over once, until golden brown and just cooked through, about 3 minutes per batch. (Add 2 tablespoons oil to skillet between batches.) Drain cutlets on paper towels, then transfer to platter in oven to keep warm.
- Add butter and capers to skillet and heat over moderate heat, swirling skillet, until butter is melted. Stir in parsley and pour sauce over cutlets.
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4.9/5 (36)Calories 322 per servingCategory Dinner
- Put the chicken (one piece at a time) in a large ziptop bag and seal. Using a mullet or the back of a heavy cast iron skillet, pound the chicken. The chicken pieces should be large and quite thin (about 1/8-inch in thickness or so) by the time you’re done pounding.
- Season the chicken with kosher salt and black pepper on both sides. In a small bowl, combine the garlic powder, paprika and oregano then sprinkle the mixture on both sides of the chicken.
- Preparing a dredging station. Put the flour in one bowl. Beat the eggs in another bowl and place it next to the flour. And put the panko in a third bowl next to the eggs.
- Take one piece of chicken, and place it in the flour bowl. Coat the chicken on both sides with the flour and shake off excess. Then dip the chicken in the egg bowl. Finally coat the chicken with the panko bread crumbs on both sides. Repeat with the remaining chicken.
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- Cut chicken breasts in half horizontally. Cover with a large piece of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with 1/4 teaspoon each salt and pepper.
- Place flour in one shallow dish and eggs in another. Zest lemon and combine the zest with breadcrumbs in a third shallow dish. (Slice the lemon for serving; set aside.) Coat both sides of the chicken in the flour, shaking off any excess, then dip in egg. Coat on both sides with the breadcrumbs, pressing to help them stick. Place the chicken on the prepared baking sheet. Coat on both sides with cooking spray.
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