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 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 CUTLETS WITH FRIED CAPERS, PARSLEY, AND LEMON
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry capers, stirring, until slightly crisp and a shade darker, about 2 minutes. Transfer capers with a slotted spoon to paper towels to drain.
- Pat chicken dry and season well with salt and black pepper. Heat oil remaining in skillet over moderately high heat until hot but not smoking, then sauté chicken in batches, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer to a platter and keep warm, covered.
- Remove skillet from heat. Add parsley and lemon juice to skillet and simmer over moderately high heat, stirring and scraping up any brown bits from bottom of skillet, 1 minute. Pour sauce over chicken and top with fried capers.
LEMON CHICKEN CUTLETS
Make and share this Lemon Chicken Cutlets recipe from Food.com.
Provided by kimbearly
Categories Lunch/Snacks
Time 13m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
- Season cutlets with salt, pepper and garlic powder.
- Dredge in flour, shaking off excess.
- In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
- Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
- Remove from pan; keep warm.
- Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
- Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
- Heat to boiling and cook until thickened, about 2-3 minutes .
- Remove from heat and stir in lemon juice and parsley.
- Season with additional salt and pepper, as desired.
- Serve lemon sauce with cutlets.
- Garnish with lemon slices, if desired.
Nutrition Facts : Calories 192.9, Fat 14.6, SaturatedFat 5.7, Cholesterol 50.1, Sodium 272.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 12.9
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