Lemon Chicken With Capers And Pine Nuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

ELBOW MACARONI WITH PINE NUTS, LEMON AND FENNEL



Elbow Macaroni with Pine Nuts, Lemon and Fennel image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1/4 cup red wine vinegar
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup toasted Mediterranean pine nuts
2 tablespoons finely chopped kalamata olives
1 tablespoon minced red cherry peppers
1 tablespoon chopped capers
Finely grated zest and juice of 1 lemon (about 3 tablespoons juice)
1 small fennel bulb, trimmed, cored and thinly sliced, plus 1/2 cup fennel fronds, coarsely chopped
1/4 cup chopped fresh mint leaves
3 cups elbow macaroni (about 12 ounces)
1/2 cup freshly grated Pecorino-Romano

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large bowl, add the vinegar and 1/2 cup of the oil. Add the pine nuts, olives, cherry pepper, capers and lemon zest. Toss the sliced fennel with the lemon juice and a pinch of salt in a small bowl. Combine the fennel with the dressing mixture. Add the fennel fronds and mint. Season with pepper. Let it sit while you cook the pasta.
  • Add the pasta to the boiling water and cook according to package directions until al dente. Drain, rinse and pat dry on a sheet pan lined with a kitchen towel. In a large bowl, toss with the remaining 2 tablespoons oil.
  • Add the pasta to the fennel mixture and stir to combine. Season with salt and pepper. Sprinkle the pasta with the cheese. Serve room temperature.

LEMON CAPER CHICKEN



Lemon Caper Chicken image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/3 cup all-purpose flour
1/8 teaspoon fresh cracked black pepper
4-6 ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1 yellow onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon garlic, minced
1 1/2 cups vegetable broth
4 tablespoons capers, drained
1 teaspoon lemon zest
1 teaspoon sugar
3 tablespoons parsley, chopped
2 tablespoons Benefiber® Powder*

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.

LEMON PASTA WITH CHICKEN AND PINE NUTS



Lemon Pasta with Chicken and Pine Nuts image

Yield Makes 4 to 6 Servings

Number Of Ingredients 8

2 tablespoons plus 2/3 cup canola oil or vegetable oil
3/4 pound skinless boneless chicken breast halves
12 ounces lemon-pepper fettuccine or regular fettuccine
2 1/2 cups snow peas (about 5 ounces), cut into matchstick-size strips
3/4 cup pine nuts, toasted
3/4 cup chopped fresh Italian parsley
3 tablespoons fresh lemon juice
2 1/2 tablespoons Dijon mustard

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
  • Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)

LEMON CHICKEN WITH CAPERS AND PINE NUTS



Lemon Chicken with Capers and Pine Nuts image

Categories     Chicken

Number Of Ingredients 9

1/4 cup pine nuts
20 ounces chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/2 cup white wine dry
1 + 1/2 tablespoon lemon juice
1 tablespoon capers
3 tablespoon butter unsalted

Steps:

  • 1. Preheat the oven to 400 degrees. Spread the pine nuts on a baking sheet and roast in the oven until golden brown. 3 min. Set aside to cool. Turn off oven.
  • 2. Gently pound each chicken breast between 2 sheets of waxed paper until evenly flattened, about 1/4 inch thick. Season with the salt and pepper.
  • 3. In a large skillet, heat the olive oil over moderately hight heat until almost smoking. Add the chicken breast, skin side down, and cook until golden brown, about 5 min. Turn the breasts over and cook until white throughout but still moist, about 3 min. Arrange the chicken on a large warmed platter. Cover loosely with foil to keep warm. Pour off the fat from the skillet.
  • 4. Add the wine to the skillet and bring to a boil, scraping up any brown bits from the bottom of the pan. Cook over high heat until reduced by half, about 3 min. Add the lemon juice and capers. Remove from the heat and whisk in the butter, one tablespoon at a time. Pour any accumulated juices from the chicken platter into the sauce. Pour the sauce over the meat and sprinkle with the toasted pine nuts.

VEAL PICCATA WITH CAPERS AND PINE NUTS



Veal Piccata with Capers and Pine Nuts image

Categories     Sauté     Quick & Easy     Veal     Pine Nut     White Wine     Sage     Bon Appétit

Yield Serves 2

Number Of Ingredients 9

2 bacon slices, chopped
6 ounces veal scallops (about 6 scallops), pounded very thin
All purpose flour (for dredging)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup dry white wine
3 tablespoons toasted pine nuts
1 tablespoon drained capers
2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sage
Fresh sage leaves (optional)

Steps:

  • Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to bowl using slotted spoon. Season veal with salt and pepper. Dredge in flour; shake off excess. Add 1 tablespoon butter to pan drippings in skillet and melt over medium-high heat. Add veal and sauté until just cooked through, about 1 minute per side. Divide veal between 2 plates; tent with foil to keep warm. Add wine to same skillet and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in remaining 3 tablespoons butter. Mix in pine nuts, capers, minced sage and bacon. Season with pepper. Spoon sauce over veal. Garnish with sage leaves if desired and serve.

ANGEL'S HAIR PASTA WITH LEMON AND PINE NUTS



Angel's Hair Pasta with Lemon and Pine Nuts image

Categories     Citrus     Nut     Pasta     Sauté     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Serves 2 as a side dish

Number Of Ingredients 7

1/4 pound angel's hair pasta or capellini
3/4 teaspoon minced garlic
2 tablespoons olive oil
2 tablespoons pine nuts, toasted golden
2 tablespoons fresh lemon juice
1 1/2 teaspoons freshly grated lemon zest
1/4 cup minced flat-leafed parsley leaves

Steps:

  • Bring a large saucepan of salted water to a boil for pasta.
  • In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and transfer mixture to a large bowl. Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.
  • Cook pasta in boiling water until al dente and, reserving 2 tablespoons of the cooking water, drain well. Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed. Serve pasta warm or at room temperature.

More about "lemon chicken with capers and pine nuts recipes"

LEMON RICE SALAD WITH CAPERS AND PINE NUTS RECIPE - …
lemon-rice-salad-with-capers-and-pine-nuts image
2001-03-07 Set aside to cool. 2. Combine the rice, chicken or pork, parsley, bell pepper, green onions, capers, lemon zest, and pine nuts in a large bowl. Toss lightly …
From latimes.com
Servings 6-8
Estimated Reading Time 1 min
Category VEGETARIAN, SALADS
Total Time 30 mins
  • Toast the pine nuts in a medium skillet over medium-high heat, stirring frequently, until nicely browned. Set aside to cool.
  • Combine the rice, chicken or pork, parsley, bell pepper, green onions, capers, lemon zest, and pine nuts in a large bowl. Toss lightly to combine.
  • Whisk together the lemon juice, oil, salt, sugar, and pepper to taste in a 2-cup measuring cup. Add the dressing to the rice mixture and toss to mix. Place a lettuce leaf on each plate, top it with a mound of rice salad, then serve immediately.


PASTA WITH CAPERS, OLIVES AND PINE NUTS RECIPE
pasta-with-capers-olives-and-pine-nuts image
2008-03-14 Steps to Make It. Gather the ingredients. Combine the butter with the olive oil and heat over medium heat in a large saute pan. Add the garlic and pine nuts, …
From thespruceeats.com
4.1/5 (19)
Total Time 25 mins
Category Dinner, Lunch, Side Dish, Pasta
Calories 711 per serving


10 BEST BAKED LEMON CHICKEN WITH CAPERS …
10-best-baked-lemon-chicken-with-capers image
dried oregano, lemon juice, garlic, lemon zest, capers, olive oil and 7 more Fennel Relish & Baked Lemon Chicken - SP hCGChica Recipes onion, salt, lemon juice, lemon zest, capers, fresh parsley, fennel and 8 more
From yummly.com


GREEK CHICKEN THIGHS WITH LEMON, CAPERS, AND FETA | FOR ...
2013-04-04 The chicken was tender and the sauce helped make it juicy and flavorful. I loved the combination of garlic, capers, and lemon and thought the feta topped it off nicely. This recipe is a …
From fortheloveofcooking.net
Reviews 22
Estimated Reading Time 3 mins
Servings 4
Total Time 30 mins
  • Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside.
  • Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent.
  • Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.


GARLIC LEMON CHICKEN WITH CAPERS | EAT PICKS
2019-05-30 In large skillet, melt butter over medium – high heat. Add garlic and cook for 1 minute. Working in batches, place floured chicken in skillet and cook until golden brown; 3-4 minutes. Turn …
From eatpicks.com
Reviews 5
Category Main Dish
Servings 8
Total Time 18 mins
  • Dip chicken pieces into milk and then dredge both sides in flour mixture. Tap off excess and set on tray until all chicken pieces are coated.


CHICKEN BREASTS WITH LEEKS AND PINE NUTS RECIPE - MARCIA ...
2013-12-07 In a skillet, toast the pine nuts over moderately high heat, stirring, until golden brown, 2 minutes. Transfer to a small plate. Advertisement. Step 2. In the same skillet, heat the oil. Season ...
From foodandwine.com
5/5
Total Time 45 mins
Servings 4
  • Preheat the oven to 300°. In a skillet, toast the pine nuts over moderately high heat, stirring, until golden brown, 2 minutes. Transfer to a small plate.
  • In the same skillet, heat the oil. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook, turning once and pressing with a spatula, until browned on both sides, about 6 minutes. Transfer the chicken breasts to a large rimmed baking sheet and bake in the oven until just white throughout, about 20 minutes.
  • Meanwhile, add the leeks and shallots to the skillet and cook over moderately low heat, stirring, until softened, 7 minutes. Add the wine, increase the heat to high and boil until reduced by half, about 3 minutes. Add the stock and boil until reduced to 1/2 cup, about 10 minutes. Off the heat, swirl in the butter 1 tablespoon at a time. Season the sauce with salt and pepper. Transfer the chicken to plates. Pour the sauce over, garnish with the pine nuts and serve.


LEMON CHICKEN WITH CURRANTS AND PINE NUTS RECIPE | …
2012-08-28 Add chicken broth and next 3 ingredients (through capers). Bring to a boil; reduce heat and simmer, uncovered, 2 minutes or until sauce is reduced to about 3/4 cup. Remove from heat; stir …
From myrecipes.com
Servings 4
Calories 454 per serving
Total Time 1 hr 21 mins
  • Combine first 5 ingredients and 2 tablespoons oil in a large zip-top plastic bag; seal and shake to blend. Add chicken to bag; seal, turning to coat. Refrigerate 1 hour.
  • Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Remove chicken from bag, draining well and reserving marinade. Add chicken to pan; cook 2 minutes or until browned. Turn chicken over. Place skillet in oven; bake at 375° for 15 minutes or until a thermometer registers 160°. Remove chicken from pan; let stand 5 minutes.
  • While chicken cooks, pour reserved marinade into a medium saucepan. Add chicken broth and next 3 ingredients (through capers). Bring to a boil; reduce heat and simmer, uncovered, 2 minutes or until sauce is reduced to about 3/4 cup. Remove from heat; stir in basil.


FLORENCE HENDERSON’S CHICKEN PICCATA | 12 TOMATOES
2020-12-22 This dish has a creamy sauce seasoned with the fresh flavors of capers, lemon juice, and parsley. This wonderful dish also gets some crunch with the addition of pine nuts on top. The …
From 12tomatoes.com
3.8/5 (17)
Servings 4
Cuisine Italian
Category Dinner
  • Combine cream and egg in a low-sided bowl or baking dish. In a separate low dish mix together flour, salt, and pepper. Dredge the chicken breasts one by one by dipping them first in the cream mixture and then in the flour mixture.
  • Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add olive oil. Cook chicken for 8-10 minutes on each side or until internal temperature reaches 165˚F. Remove chicken from pan and place on oven-safe plate in warm (not hot) oven.
  • Reduce heat to medium-low. Add the rest of the butter, as well as the lemon juice, chicken stock, and garlic. Cook for 3 minutes stirring constantly. Add capers and half the parsley and cook for 1 minute more, stirring the whole time.


SALMON PASTA WITH PINE NUTS | RICARDO
2008-11-13 In a saucepan, sauté the shallots in the olive oil. Add the lemon zest, juice and chicken broth. Stir well. Add the spinach and capers. Cook, stirring until spinach has wilted. Add the salmon. Season with salt and pepper. Cook until the salmon is no longer raw. Add the warm pasta, coat well. Garnish with pine nuts.
From ricardocuisine.com
4/5 (5)
Category Main Dishes
Servings 4
Total Time 40 mins


LEMON-MARINATED TURKEY WITH GOLDEN RAISINS, CAPERS, AND ...
2008-05-28 The dish was published as a heat saver for cooking in hot weather - poach the breast and use half for the lemon, capers, pine nuts and the other half for an orzo, black bean turkey salad. Both were scrumptious! Can you send me the recipes? I'm too broke to buy the book for the moment but have a lovely turkey breast that I'd like to transform!
From melissacooksgourmet.blogspot.com
Estimated Reading Time 5 mins


MEDITERRANEAN CHICKEN WITH LEMON CREAM SAUCE
Add chicken and brown until chicken has a good sear. Add onions and garlic. Cook for 2 minutes. Add artichokes, capers, sundried tomatoes and pine nuts. Salt and pepper to taste. Toss evenly. Add leeks/green onions and 1/4 cup of fresh basil. Add wine. Bring to an even bubble. Add lemon juice then cream. Stir and heat to thick and bubbly.
From bigoven.com
4.6/5 (14)
Category Main Dish
Cuisine Mediterranean
Total Time 50 mins


30+ BEST LEMON CHICKEN RECIPES | MYRECIPES
2021-03-10 This simple chicken recipe features chicken breasts browned in a skillet then topped with a flavorful sauce of lemon juice, capers, parsley, and vermouth. If you don't want to use vermouth, substitute 1/3 cup of chicken broth. Round out the meal by serving the chicken over pasta with a side dish of steamed asparagus.
From myrecipes.com


LEMON CHICKEN WITH CAPERS AND PINE NUTS RECIPES
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.
From tfrecipes.com


CHICKEN WITH OLIVES AND PINE NUTS - LIDIA
Pan-cooked chicken, caramelized and sticky to the fingers, moist and flavorful inside, is a favorite food around the world. If there are chicken-lovers in your family (as in mine), this Le Marche version is sure to be a hit. Its special taste and texture come from the region’s big fat Ascolane olives, which imbue the chicken with flavor, and the crunch of native pine nuts. Though authentic ...
From lidiasitaly.com


CHICKEN WITH FENNEL AND OLIVES - ALL INFORMATION ABOUT ...
Chicken with fennel and olives | Recipes | WW USA new www.weightwatchers.com. Sauté; fennel bulb, onion and garlic until lightly browned, about 3 minutes. Add broth and simmer for 5 minutes. Add tomatoes, salt, pepper and fennel sprigs. Bring to a simmer, then return chicken to skillet. Cook, covered, until chicken is heated through and ...
From therecipes.info


RECIPE: CHICKEN PICCATA (AND VARIATIONS - WITH PINE NUT ...
Drain any excess fat from skillet and add broth, lemon juice, capers and salt. Bring mixture to boiling, scraping up browned bits from bottom of skillet with a wooden spoon. Add lemon slices and parsley. 5. Remove from heat and spoon lemon sauce over chicken on platter. Serve immediately. Makes 6 servings VARIATIONS: CHICKEN WITH RAISIN AND PINE NUT SAUCE Makes 6 servings 6 …
From recipelink.com


LEMON-MARINATED TURKEY WITH GOLDEN RAISINS, CAPERS, AND ...
2008-11-19 Lemon-Marinated Turkey with Golden Raisins, Capers, and Pine Nuts (Page 383) RECIPE #871. Date: Wednesday, November 19, 2008 -- 11pm. Location: Bloomington, IN. Kitchen: My Apartment. Dining Companion: Matty. Recipe Rating: A-. I picked this recipe because I am trying to make some progress on my slowest section in The Book: Poultry. (Note: with ...
From thegourmetproject.blogspot.com


LEMON CAPER SWORDFISH RECIPE - ALL INFORMATION ABOUT ...
› best lemon caper chicken recipe ... Grilled Swordfish with Lemon and Caper Sauce Recipe on Food52 top food52.com "The lemon-caper sauce was fresh and clean, and contrasted nicely with the smoky meatiness of the swordfish. This is a quick and easy recipe that's great for summer eating." -frozenfoodie "I don't often buy swordfish, and when I do, I tend to simply grill it with some salt and ...
From therecipes.info


PINE NUT RECIPES | BBC GOOD FOOD
Pine nut recipes. 24 items. Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain. Try our top pine nut recipe ideas. Make a batch of classic pesto, bake a sweet pine nut tart or whip up a quick seasonal salad with crunchy toasted pine nuts. Advertisement.
From bbcgoodfood.com


LEMON CHICKEN WITH CAPERS AND PINE NUTS RECIPE ...
Ingredients. 1/4 c pine nuts; 2 whole chicken breasts (10 oz each), boned, split in half with skin attached; 1/2 tsp salt; 1/2 tsp freshly ground pepper
From epicurious.com


Related Search