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
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 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 & CRISPY CAPERS WITH NEW POTATOES
Combine chicken thighs with new potatoes and capers to make this quick and easy midweek meal, with stuffed olives and lemon zest to add some extra oomph
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to the boil and tip in the potatoes, boil for 8-10 mins, until cooked through, then drain.
- Mix the flour and oregano, then toss the chicken in it. Put the oil in a pan over a high heat and fry the capers until crispy, about 2 mins. Remove with a slotted spoon and set aside.
- Turn the heat down a bit and add the chicken, then fry until golden, around 10 mins. Tip the drained potatoes into the pan with the olives. Fry for 10 mins, until the chicken is cooked through and a little charred. Squeeze the lemon juice over, scatter with capers, parsley and lemon zest and serve with the salad.
Nutrition Facts : Calories 411 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium
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
LEMON CAPER CHICKEN
Steps:
- In a small dish, combine flour and pepper. Lightly coat chicken in flour, shaking off any excess. Set aside. Heat olive oil in large fry pan over medium heat. Add chicken and cook for about 5 minutes on each side or until golden. Remove chicken and set aside. Add onion and lemon juice to pan and cook for about 2 minutes, stirring often. Add garlic, vegetable broth, capers, lemon zest and sugar and cook for about 2 minutes more. Reduce heat to low; return chicken to pan. Cover with a lid and simmer for about 10 minutes, turning chicken once. Be careful not to boil. Add parsley and Benefiber®, mixing well.
- *Read product label before recipe preparation.
PARMESAN CHICKEN WITH CAPERS
Provided by Marian Burros
Categories dinner, weekday, main course
Time 20m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Saute the chicken in hot oil in a nonstick pan. When the chicken is brown on both sides, stir in the garlic, and cook for 10 seconds.
- Add the wine, capers and pepper. Cover, and simmer 8 to 10 minutes.
- Sprinkle the cheese over the chicken, cover, and allow the cheese to melt, about 1 minute.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 264 milligrams, Sugar 0 grams, TransFat 0 grams
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 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
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