Sauteed Chicken With Capers And Lemon Butter Recipes

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.

Steps:

• Season cutlets with salt and pepper.
• Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon.
• Set aside.
• Heat butter and olive oil in a large frying pan over medium heat.
• Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side).
• Remove chicken to serving plates, leaving drippings in the pan.
• Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute.
• Mash a few of the capers into the sauce with the back of a spoon.
• Pour the sauce over the chicken and serve.

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

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.

Steps:

• For roasted lemons:
• Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
• For chicken:
• Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.

Steps:

• Pat chicken dry and season with salt and pepper. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin or skinned sides down, 3 minutes, or until golden. Turn chicken over and sauté 1 minute more. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette. Serve chicken warm or at room temperature.