Chicken In Lemon Caper Butter Recipes
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 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
CHICKEN PICCATA
This Lemon Chicken Piccata is a simple, yet impressive dish! Delicious chicken in a tasty lemon, butter and capers sauce. Made entirely in one pan, it's perfect with pasta for a quick and delicious dinner.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Prep Chicken: If the breasts are too thick, you'll need to slice them in half lengthwise. Season the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- Cook Chicken: In a large skillet melt 2 tbsp of butter with the olive oil, over medium high heat. Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet.
- Add Ingredients: Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return the skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add the chicken back to skillet and simmer for about 5 minutes. Add remaining butter to the sauce in the skillet and whisk for about a minute. Sauce will thicken slightly.
- Finish and Serve: Pour the sauce over the chicken garnish with parsley and lemon wedges.
Nutrition Facts : ServingSize 1 chicken piece, Calories 289 kcal, Carbohydrate 9 g, Protein 13 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 66 mg, Sodium 520 mg, Fiber 1 g, Sugar 1 g
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.
SAUTEED CHICKEN WITH CAPERS AND LEMON BUTTER
This is a super, fast recipe. It comes from an old, out of print cookbook of quick, easy recipes. This is great served over rice or mashed potatoes.
Provided by CarolAnn
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 246.9, Fat 14.1, SaturatedFat 5, Cholesterol 81.1, Sodium 201, Carbohydrate 5.9, Fiber 2.6, Protein 27
CHICKEN IN LEMON CAPER BUTTER
The first dish I ever served to guests and the response I got was so positive I've been making it ever since. Needless to say, it's a very simple recipe. One of the few chicken dishes I still make using bone-in, skin-on chicken parts. When feeding known garlic-lovers, I'll increase the garlic. I generally serve it with noodles. While I post the original amounts from the recipe below, I actually do not measure the butter & lemon juice when I make this, but rather use 1 lemon's worth lemon juice and approximately the same or just slightly more butter, so that the butter comes to about 2-3 Tbs I would guess.
Provided by echo echo
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the ingredients on the list from butter through capers in a skillet and bring to a boil over medium-high heat.
- Arrange the chicken in the skillet and bring to a boil again.
- Cover, lower heat and simmer about 30 minutes until the chicken is tender, turning several times. 4.
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CHICKEN IN LEMON BUTTER CAPER SAUCE - PLAIN CHICKEN
From plainchicken.com
5/5 (10)Total Time 30 minsCategory Main Course
- Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.
- Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.
- Place cooked pasta on plate or pasta bowl. Top with chicken and spoon sauce over chicken and pasta.
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- Season chicken thighs with lemon pepper and garlic powder seasonings. If your lemon pepper seasoning does not contain salt, add a few pinches of salt to chicken thighs. Cover chicken thighs with plastic wrap and transfer to refrigerator to let sit for at least 30 minutes to an hour.
- Add butter and olive oil into a large nonstick/cast-iron skillet over medium heat. Once mixture has melted and is hot, sauté chicken thighs on both sides for 5-6 minutes. Then transfer chicken thighs to a plate and set aside.
- Add garlic cloves into skillet and cook until cloves soften and turn light brown in color, about 2-3 minutes.
- Add in chicken broth and use a wooden spatula to scrape up any bits remaining. Next, add in cream, lemon juice, and stir to combine. Let mixture come up to a slight boil while stirring throughout. Then add capers and chicken thighs back into skillet and let cook for another 10-20 minutes or until sauce thickens AND chicken is cooked through completely.
A BETTER CHICKEN PICCATA | RECIPETIN EATS
From recipetineats.com
5/5 (36)Category MainsCuisine American-Italian, WesternCalories 358 per serving
- Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.
- Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
CHICKEN PICCATA WITH LEMON CAPER SAUCE RECIPE - COOKING ...
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5/5 (2)Total Time 45 minsCategory ChickenCalories 478 per serving
- In a large skillet melt ¼ cup butter, pan fry the breaded chicken cutlets, add more butter to pan as needed.
CLASSIC CHICKEN PICCATA WITH LEMON BUTTER CAPER SAUCE ...
From bowlofdelicious.com
5/5 (8)Total Time 20 minsCategory DinnerCalories 475 per serving
- In a shallow bowl, mix together the flour (1/4 cup), kosher salt (1 teaspoon), and black pepper (1/2 teaspoon).
- Dredge each chicken breast cutlet in the flour mixture, pressing the flour into the surface of the chicken so it's completely coated, and gently shaking off any excess flour. Set on a plate or cutting board as you work to coat them all.
- Heat up 2 tablespoons of olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add the dredged chicken cutlets to the skillet. Cook for three minutes, then flip and cook for another three minutes (or until browned and fully cooked). Remove to a plate.
LEMON CHICKEN WITH CAPERS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 2Calories 540 per servingCategory Mains
- Cut chicken breasts in half crosswise. Working with one chicken piece at a time, place chicken, smooth side down, between two sheets of plastic wrap. Using a flat meat pounder or heavy saucepan, gently pound chicken to a thickness of 1/4 inch. Sprinkle chicken pieces with salt and pepper.
- Melt 2 tbsp butter with oil in a large nonstick frypan over medium heat. Cook chicken in batches, until lightly browned on both sides and completely cooked, about 1 – 2 minutes per side. Transfer chicken to a plate and tent with foil.
- Melt remaining 2 tbsp butter in same frypan over medium heat. Add shallot and sauté until softened, about 2 minutes. Add broth and wine; simmer, stirring frequently, until liquid is reduced by half, about 3 – 5 minutes.
- Reduce heat to medium-low. Stir in lemon juice, capers, 1 tbsp parsley and lemon peel. Add cream and cook, stirring, until slightly thickened, about 5 minutes. Return chicken and any accumulated juices to pan. Simmer, stirring, until heated through. Sprinkle with remaining 1 tbsp parsley.
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From thegraciouspantry.com
Reviews 18Category Main CourseCuisine American, ItalianTotal Time 30 mins
- Place your chicken breasts on a flat work surface. If you prefer to tenderize it, do so now. Season with salt and pepper.
- When the chicken is no longer pink on the outside, add half of the lemon juice and continue to cook.
- In a small bowl, combine the chicken broth, rest of the lemon juice, garlic powder, onion powder and capers. Whisk in the cornstarch as well and set aside.
ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS RECIPE - GRACE ...
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 4
- Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
- Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender.
- Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.
CHICKEN PICCATA WITH LEMON CAPER SAUCE - JESSICA GAVIN
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- To ensure even cooking, cut the chicken breasts in half lengthwise to create 4 total portions. Season both sides of chicken pieces with salt and pepper.
- In a shallow bowl combine flour, ½ teaspoon salt, and ¼ teaspoon pepper. Dredge chicken breasts in the flour mixture shaking off excess, transfer to a plate.
- Heat a large 12-inch skillet over medium-high heat. Once hot add the olive oil. When the oil is hot and begins to shimmer, carefully add chicken to the pan. Cook until lightly browned and the thickest part of the meat reaches 160°F (61ºC), about 3 minutes per side. Remove and transfer to a plate.
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