Chicken With Wine And Capers Recipes

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

CHICKEN PICCATA WITH CAPERS

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.

SAUTEED CHICKEN WITH CAPERS

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.

CHICKEN WITH GARLIC-CAPER SAUCE

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.

CHICKEN WITH LEMON-CAPER SAUCE

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.

CHICKEN WITH MARSALA AND CAPERS

Steps:

• Preheat oven to 350 degrees.
• Heat butter and olive oil in pan over medium to medium high heat.
• Mix flour, salt and pepper on a plate or deep dish- set aside.
• Pound chicken breast to flatten. Dredge chicken in flour mixture.
• Brown chicken in olive oil and butter. Once brown (about 5 mins on each side) remove chicken and keep covered.
• Add chopped onion to pan and brown- it doesn't have to be completely tender- about 3-4 minutes
• Add Marsala wine, horseradish and capers. Stir to combine.
• If you don't have a pan that is oven safe pour pan ingredients in oven safe dish. Place chicken on top of sauce and cover. Cook about 30 minute I made up some pasta and put the sauce over the pasta, you could also use rice.

CHICKEN WITH WINE AND CAPERS

Steps:

• Heat the olive oil and butter in a frying pan over a medium heat. Add the chicken breasts and fry for 10-12 mins on each side until cooked through. Transfer to a warmed plate, cover and keep warm.
• To make the sauce, add the wine and capers to the same pan. Bring to the boil, then simmer for 2-3 mins until the wine is reduced by half. Add the lemon juice and butter and stir in the parsley.
• Divide the chicken among four warmed plates, pour the sauce over the chicken, garnish with lemon wedges and serve with rice.