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 WITH GARLIC-CAPER SAUCE
Treat your taste buds to this easy-to-make classic-bursting with Mediterranean goodness. It's satisfying served with the versatile sauce. But it won't weigh you down. -Marilee Anker, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken slightly; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until juices run clear. Add garlic; cook 1 minute longer., Stir in the cream, wine, tomatoes and capers; cook until sauce is slightly thickened. Serve with pasta.
Nutrition Facts : Calories 351 calories, Fat 19g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 535mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein.
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
GRILLED CHICKEN WITH CREAMY CAPER SAUCE
Provided by Sandra Lee
Time 27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
- Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
- Arrange the chicken on a platter and dollop with the creamy sauce.
GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE
There's nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there's everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably want to use the workhorse of all poultry dinners, the boneless, skinless breasts. But the thighs cook nearly as quickly, and have a greater margin of error in terms of doneness. Overcook your breasts by even a minute, and you'll get dry, tough meat. Thighs are more forgiving. However, if your family insists on white meat, you can substitute breasts and subtract about 3 minutes from the cooking time. There is no need to mention the anchovies until after people have complimented you on the meal.
Provided by Melissa Clark
Categories dinner, quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
- Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
- When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
- Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 604 milligrams, Sugar 0 grams, TransFat 0 grams
ROSEMARY MARINATED CHICKEN WITH ROASTED LEMON SAUCE, CAPERS AND HERBED POTATO GALETTE
Steps:
- Combine oil, rosemary, garlic and onion in a large bowl. Add the chickens and turn to coat, cover and refrigerate at least 2 hours or overnight. Preheat oven to 400 degrees F. Remove chicken from marinade, truss, and season with salt and pepper to taste. Heat roasting pan over high heat and sear bird. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the pan juices until the chicken is cooked through and golden brown, 30 to 35 minutes more.
- Preheat oven to 350 degrees F. Heat a medium saute pan over high heat until almost smoking. Rub the cut side of the lemon with olive oil and sear in the hot pan cut side down. Turn the lemons over and place the pan in the oven and cook until almost soft. Reserve and serve as a garnish.
- Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 cup. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the carrots, celery and onions and cook until soft. Raise the heat to high and add the wine and the port and cook until dry. Add the chicken stock and cook to a sauce consistency. Strain through a fine strainer into a clean saucepan. Add the reduced lemon juice and cook for 2 to 3 minutes. Add the capers and butter and season with salt and pepper to taste.
- Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.
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
ROASTED CHICKEN WITH TOMATO, CHILLI AND CAPER SAUCE
I made this recipe up while trying to think of inexpensive ways to feed 10 people that were coming over for dinner. Whole chicken thighs or chicken marylands are the best cut for this, and the whole recipe can be made ahead and reheated very easily. I served this with garlic, herb and lemon fettucine, a loaf of sourdough bread, and a green salad.
Provided by peachy_pie
Categories Chicken
Time 35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180 degrees Celcius.
- Place the chicken pieces on a roasting tray with a rack, skin side up. Rub the skin with a little salt.
- Roast for 30 minutes or until chicken is cooked and the skin is fairly crispy.
- Meanwhile, warm the garlic and onion in the oil until fragrant. Add the chilli and capers and stir for a minute or two. Add all remaining ingredients except herbs, and lower heat. Leave to simmer while the chicken continues to cook, which will probably be about twenty minutes. It will start to thicken and become more full bodied in flavour.
- Place the chicken on a serving plate and pour the sauce over the top. Scatter with the fresh herbs and serve.
Nutrition Facts : Calories 250.9, Fat 15.9, SaturatedFat 4.3, Cholesterol 79, Sodium 314.8, Carbohydrate 7.5, Fiber 1.5, Sugar 4.1, Protein 17.5
SAUTEED CHICKEN BREASTS WITH CAPERS
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.
CHICKEN IN TOMATO-CAPER SAUCE
This is what I call an easy crowd-pleaser. I like to serve this entree with pasta and a nice salad. If you don't have capers, try using diced green olives instead. -Shemaine Rohrbach, Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 5g fiber), Protein 45g protein. Diabetic Exchanges
CHICKEN WITH LEMON-CAPER SAUCE
Found this recipe in April 2008 "Taste of Home" Magazine, tried it and loved it. Fairly simple to make, attractive presentation and wonderful blend of flavors with a just a hint of garlic and a wonderful citrus flavor. There are other similar recipes here, but this one is a little differant and my family really loved it. I served w/steamed white rice and spooned the extra sauce over that and it made for a lovely dinner.
Provided by Bonnie G 2
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet coated with cooking spray, cook and stir garlic over medium heat for 2-3 minutes or until browned.
- Add chicken, sprinkle with salt and pepper.
- Cook for 4-5 minutes on each side or until juices run clear.
- Remove and keep warm.
- In a small bowl, combine 3/4 cup water, broth, butter-flavored sprlinkles, lemon juice and bouillon.
- Add to the Skillet.
- Combine cornstarch and remaining water until smooth.
- Gradually stir into skillet.
- Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
- Stir in capers and oil.
- Add chicken; turn to coat.
- Serve chicken with sauce.
Nutrition Facts : Calories 158.2, Fat 2.9, SaturatedFat 0.6, Cholesterol 68.6, Sodium 503.2, Carbohydrate 3.5, Fiber 0.3, Sugar 0.4, Protein 28
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