Breaded Chicken With Lemon Caper Sauce Recipes

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CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

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

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

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 WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

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

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

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 LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

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

3 garlic cloves, minced
1 tablespoon canola oil
4 boneless skinless chicken breast halves (5 ounces each)
Dash salt and pepper
1 cup cold water, divided
1/4 cup reduced-sodium chicken broth
1 tablespoon butter-flavored sprinkles
1 tablespoon lemon juice
1 reduced-sodium chicken bouillon cube
1 tablespoon cornstarch
3 tablespoons capers, drained
1 teaspoon olive oil

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

BREADED CHICKEN CUTLETS WITH LEMON BASIL SAUCE



Breaded Chicken Cutlets With Lemon Basil Sauce image

This is best served with mashed potatoes, and corn because the sauce is delicious on all 3!Its important if you have the regular boneless chicken breast, to slice it into cutlets. You might want to double the sauce recipe if you like a lot sauce over your meal

Provided by 1Roze4me

Categories     Chicken

Time 20m

Yield 5 serving(s)

Number Of Ingredients 9

1 lb chicken cutlet
1 1/2 cups Italian breadcrumbs
1/4 cup lemon juice, bottled
2 large eggs
1/2 cup milk
1 tablespoon basil
4 tablespoons butter
1/4 teaspoon salt
2 tablespoons complete seasoning

Steps:

  • Rinse Cutlets (if you have regular chicken breast, make sure you cut them into cutlets) and pat dry.
  • Season cutlets with complete seasoning on both sides.
  • Set aside.
  • Mix eggs and milk and put breading in separate plate.
  • Put cutlets into milk mixture and bread them so they are fully coated.
  • Heat up canola oil or you can use butter in a skillet on medium heat.
  • Put cutlets in the skillet and let them start cooking.
  • In a small pot, mix the 4 tbs butter, lemon, salt, and basil until completed melted, then keep on low setting.
  • When chicken is golden brown, remove and pour an adequate amount of lemon-basil sauce over them.
  • Like I said, when I make this at my family's request I always serve mashed potatoes and corn because the sauce is perfect for all three.
  • You can always double the sauce recipe if you serve the same sauce over everything, Not only does it taste great-- it looks pretty.

Nutrition Facts : Calories 369.9, Fat 16.4, SaturatedFat 8, Cholesterol 160.7, Sodium 976.5, Carbohydrate 26.8, Fiber 1.8, Sugar 2.5, Protein 27.8

PANKO-COATED CHICKEN SCHNITZEL WITH CAPERS AND LEMON



Panko-Coated Chicken Schnitzel With Capers and Lemon image

Chef Thomas Keller makes this at the French Laundry restaurant. it is the best schnitzel i have had and that includes in Germany and Austria. The Panko breadcrumbs really make this dish

Provided by MarraMamba

Categories     Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup flour
3 eggs, beaten
2 cups panko breadcrumbs
4 boneless skinless chicken breast halves (about 6 ounces each)
salt & freshly ground black pepper
1/2 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon chopped parsley

Steps:

  • Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
  • In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
  • Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE



Chicken Scaloppini with Lemon-Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 pounds), cut in half horizontally and pounded lightly to make 8 scaloppini
2 tablespoons extra-virgin olive oil, plus more if needed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 tablespoons unsalted butter
2 to 3 ounces capers, drained
1/4 cup unsalted chicken stock
Juice of 1 lemon plus 2 lemons, cut into supremes, for garnish (see Cook's Note)

Steps:

  • Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
  • Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
  • Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
  • Garnish with the lemon supremes and serve.

BREADED CHICKEN WITH LEMON CAPER SAUCE



BREADED CHICKEN WITH LEMON CAPER SAUCE image

Categories     Chicken     Fry     Quick & Easy

Number Of Ingredients 7

Chicken breasts - how many is dependent on your needs. I usually only make this for myself. (
2 teaspoons lemon juice.
Half a stick of salted butter.
Several capers.
Italian Fish Breading Mix given as a recipe elsewhere.
1 egg beaten with a little water to make the breading stick.
You can skip the beaten egg, the chicken, and the breading if you simply use a soy, breaded chicken filet substitute from the frozen foods section of your grocery.

Steps:

  • The sauce is easy. Melt the butter in a small sauce pan. Add the lemon and whole capers. Heat them together over a low heat. (The capers are already tender, so focus on letting the flavors merge with a little warming and the time you spend frying the chicken.) I don't like to pound on top of a kitchen countertop, but if you make this out of chicken, you should cut the chicken breast into "fingers" to help it to cook faster and without as much concern that the internal temperature will not become high enough to kill bacteria in a skillet. Dip this in the beaten egg and water mix then into the Italian Fish Breading. Fry this in a frying pan as you would fish. When the chicken is done, and the internal temperature is high enough to kill any bacteria (based on whatever standard is in use when you prepare this recipe) remove it from the pan. Arrange the chicken fingers on a plate and pour the sauce over them. (If you soak the chicken fingers in the sauce, they won't be very crunchy, so don't pour the sauce on until last.) Serve with a side of steamed or roasted vegetables, pasta, or both.

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