Cajun Chicken With Capers And Lemon Recipes
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
CAJUN CHICKEN WITH CAPERS AND LEMON RECIPE
Provided by Dr_Mom
Number Of Ingredients 8
Steps:
- Combine flour, seasoning mix and paprika in shallow bowl. Season chicken with salt and pepper. Dip chicken into flour mixture, coating completely. Heat oil in heavy large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate; tent with foil to keep warm. Add broth, lemon juice and capers to skillet and bring to boil, scraping up browned bits. Boil until sauce thickens slightly and coats spoon, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.
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
SPICY CAJUN CHICKEN WITH CAPERS AND LEMONS
From Bon Appetit November 1997. Can you believe it's low fat? This is begging to be served with red beans and rice! Cornbread sounds good, too! Tofu can be substituted for the chicken.
Provided by COOKGIRl
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In shallow bowl combine the flour, Cajun seasoning mix and paprika. Season the chicken pieces with salt and pepper.
- Dip the chicken into the flour mixture to coat completely.
- Heat the olive oil in a heavy, non-stick pan on medium-high heat. Saute the chicken until brown on both sides and cooked through, approximately 4 minutes per side.
- Transfer the chicken to a serving plate and vent with a piece of foil on top.
- Next add the broth, lemon juice and capers to the skillet and bring to boil, scraping up the brown bits from bottom of skillet.
- Boil the mixture until the sauce thickens slightly and can coat a spoon, about 5 minutes or so. Season sauce to taste with salt and pepper.
- Spoon sauce over chicken and serve. Garnish with fresh parsley.
Nutrition Facts : Calories 391.1, Fat 12, SaturatedFat 2.2, Cholesterol 152.4, Sodium 466.4, Carbohydrate 14.5, Fiber 0.8, Sugar 1, Protein 53.1
CAJUN CHICKEN WITH CAPERS AND LEMON
Steps:
- Combine flour, seasoning mix and paprika in shallow bowl. Season chicken with salt and pepper. Dip chicken into flour mixture, coating completely.
- Heat oil in heavy large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate; tent with foil to keep warm. Add broth, lemon juice and capers to skillet and bring to boil, scraping up browned bits. Boil until sauce thickens slightly and coats spoon, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.
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.
CAJUN CHICKEN WITH CAPERS AND LEMON
Provided by Matthew Mitchell
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine flour, seasoning mix and paprika in shallow bowl. Season chicken with salt and pepper. Dip chicken into flour mixture, coating completely.
- Heat oil in heavy large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until brown and just cooked through, about 4 minutes Per side. Using tongs, transfer chicken to plate; tent with foil to keep warm. Add broth, lemon juice and capers to skillet and bring to boil, scraping up browned bits. Boil until sauce thickens slightly and coats spoon, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.
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