Sauteed Chicken Breasts With Lemon And Capers Recipes

CHICKEN BREASTS WITH LEMON

Steps:

• Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
• Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
• Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
• Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

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 BREASTS IN CAPER CREAM SAUCE

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.

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.

SAUTéED CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• Combine flour and pepper on sheet of wax paper. Coat chicken with flour mixture.
• Heat oil in large skillet over medium heat. Add chicken to skillet and cook, turning once, until browned and cooked through, about 10 minutes. Transfer to plate.
• Add broth to skillet and bring to boil, stirring to scrape up browned bits from bottom of pan. Cook until broth is reduced slightly, about 3 minutes. Return chicken to skillet. Reduce heat to low and simmer, covered, until chicken is heated through, about 2 minutes. Stir in lemon juice and capers. Sprinkle with parsley.
• Divide chicken evenly among 4 plates. Drizzle with sauce.
• Serving size: 1 chicken thigh and 1½ tbsp sauce

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.

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.

SAUTEED BONELESS,SKINLESS CHICKEN BREASTS PICCATA

Steps:

• 1. Rinse and pat dry your chicken breast halves. Sprinkle both sides with salt and freshly ground black pepper to taste. Spread on plate: 1/4 cup all purpose flour. Coat chicken on both sides with the flour. Gently shake off the excess. Turn oven to low - 200 d/F for use later.
• 2. Heat in a heavy 10 or 12 inch skillet over medium-high heat until fragrant and nut brown: 1 1/2 tablespoons of unsalted butter and add 1 1/2 tablespoons of olive or canola oil and swirl them together. Arrange the chicken pieces tenderloin side down in the skillet and saute for exactly 4 minutes keeping the fat as hot as possible w/o letting it burn. Using tongs, turn the chicken and cook until flesh feels firm to the touch and milky juices appear, 3 - 5 minutes more. Remove from skillet and keep warm in low oven while you prepare the sauce.
• 3. Remove all but about 1 tablespoon of fat from the skillet, heat over medium heat, and add: your minced shallots or scallions (2-3 TBLs). Cook stirring, until wilted; about 1 minute. Increase the heat to high and add: 1 C chicken stock. Bring to a boil, scraping the bottom of skillet with a wooden spoon to dissolve the browned bits. Add: the strained lemon juice and capers. Boil until the mixture is reduced to 1/3 cup, 3-4 minutes. Remove from the heat. Swirl in the 2-3 tbls unsalted butter, softened. Remove chicken from oven. Pour the sauce over the chicken and serve immediately.
• 4. I serve this with a large salad and crusty bread. You could also make some rice to go with. Enjoy!

CHICKEN BREASTS WITH CAPERS, SHALLOTS, LEMON, AND WINE

Steps:

• Sauté shallots and garlic in olive oil until softened.
• Remove from the pan and sauté chicken for several minutes until about half way cooked.
• Mix water and flour to make a paste.
• Add shallots and garlic back to pan, add wine, lemon juice, capers, and flour paste.
• Sauté on medium high until liquid is reduced to half and chicken is cooked through.
• Serve over "Mia's incredible rice" or pasta.

SAUTEED CHICKEN WITH CAPERS AND LEMON BUTTER

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.

QUICK SAUTéED LEMON AND GARLIC CHICKEN

Steps:

• Cut the chicken in very thin slices crosswise (widthwise)
• In a pan, large enough to fit the chicken heat the olive oil and sauté the garlic for about 30 seconds.
• Add the chicken and sauté for about 10 minutes until it starts to brown on the edges.
• Add the lemon juice and half of the lemon zest, and bring to a boil, while deglazing the pan with a wooden spatula, scraping all the pieces stuck on the pan.
• Remove from heat, add the parsley and blend.
• Sprinkle with the rest of the zest, salt and pepper. Serve with lemon wedges.

SAUTéED CHICKEN WITH OLIVES, CAPERS AND LEMONS

Steps:

• Bring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1 1/2 tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken.
• Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn't burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top.
• Serve with sautéed spinach, kale or swiss chard on the side.

SAUTéED CHICKEN WITH OLIVES, CAPERS AND ROASTED LEMON

Steps:

• Preheat the oven to 375° F. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.
• On a plate, season the chicken generously with salt and a touch of pepper.
• Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes.
• Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 2 tablespoons of the oil in it.
• Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute.
• On a plate or in a bowl, mix 2 tbsp flour with 2 tbsp bread crumbs. Dust chicken, shaking off the excess.
• Sautee the scallions until soft, and add the garlic to the sautee for 1 minute. If you're short on pans, do this before cooking the chicken.
• In a deep medium skillet, heat 2 tbsp of oil. Cook the chicken over high heat, turning once, until golden, about 6 minutes total.
• Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons and butter, season with salt and pepper to taste. Let simmer until the chicken is cooked through, about 1 minute.
• Let chicken rest for 1-2 minutes before cutting into it. Serve on a plate with spinach on the side.

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS

Steps:

• For roasted lemons:
• Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
• For chicken:
• Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.