CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN PICCATA WITH CAPERS
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
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
GRILLED CHICKEN WITH CREAMY CAPER SAUCE
Provided by Sandra Lee
Time 27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
- Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
- Arrange the chicken on a platter and dollop with the creamy sauce.
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 BREASTS WITH CAPERS, SHALLOTS, LEMON, AND WINE
Make and share this Chicken Breasts With Capers, Shallots, Lemon, and Wine recipe from Food.com.
Provided by Papagayita
Categories Chicken Breast
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 317.8, Fat 15.8, SaturatedFat 4.2, Cholesterol 92.8, Sodium 158.1, Carbohydrate 8.6, Fiber 0.3, Sugar 0.5, Protein 31.4
CHICKEN IN LEMON GARLIC WHITE WINE SAUCE
An extremely delicious and easy take on a restaurant-style Chicken in Lemon Garlic White Wine Sauce recipe at home. Perfect for special occasions.
Provided by Molly Kumar
Categories Main Course
Time 29m
Number Of Ingredients 13
Steps:
- In a ziploc or bag, add flour, salt, pepper and mix evenly.
- Take the four chicken pieces, drop them in the Ziploc bag and shake 3-4 time to evenly coat the chicken.
- Remove the flour coated chicken and add the remaining chicken to this bag and coat evenly. (Now all the chicken are evenly coated with flour mix).
- In a large pan, add butter, oil and heat it for a minute on high flame and then reduce the flame to medium.
- Now, place the coated chicken pieces evenly on the pan and let them cook for 3-4 minutes.
- Turn the chicken to the other side and cook for another 3-4 minutes (Till light brown or golden brown - as per choice).
- Transfer the cooked chicken on the large plate.
- In the same pan, add the butter and let it heat for a minute.
- Add crushed garlic, stir 3-4 times and then discard the garlic.(This will flavor the sauce with garlic without giving it an over-powering garlic flavor) BUT (You may keep the garlic as per your choice and proceed with next step).
- Now add white wine and stir everything well using a whisk.
- Let it cook for a minute on medium flame and then reduce the heat to low.
- Cook the wine for about 4-5 minutes and then add lemon, pepper and salt.
- Whisk everything to a smooth consistency and add the cooked chicken.
- Let the chicken cook in the sauce for 2-3 minutes and then turn off the heat.
- You can pour the entire content of the pan in a serving dish or can place 2-3 chicken pieces in
- individual plate and pour some sauce over and around it.
- Garnish with some sliced capers / banana pepper and serve.
Nutrition Facts : Calories 281 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2, Sodium 150 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
CHICKEN PICCATA RECIPE
Steps:
- Slice the chicken breasts in half widthwise.
- Place them in between 2 large pieces of plastic wrap or in a large plastic zip bag and gently pound them with a mallet until they are about a ½" thick. Set aside.
- Add the flour to a bowl and season very well with salt and pepper and mix together.
- Coat the chicken breasts on both sides in the flour and pat off any excess flour. Set on a plate.
- Add the olive oil to a large frying pan over high heat. Once the oil begins to very lightly smoke add in the chicken breasts and immediately turn the heat down to medium.
- Cook for 4-5 minutes or until browned and halfway cooked through and flip over.
- Turn the heat down to low and cook for a further 4-5 minutes or until cooked throughout.
- Remove the chicken breasts and set aside.
- Add the shallots and garlic to the pan where the chicken was cooked and saute for 1 to 2 minutes or until very lightly browned over low to medium heat.
- Add in the wine, capers, and juice of ½ lemon and cook until the liquid is almost gone or about 1-2 tablespoons are left.
- Remove from the heat and add in the butter and swirl the pan in a circular motion until completely melted.
- Finish with parsley, 1 tablespoon of lemon juice, salt, and pepper and pour over the cooked chicken breasts and serve.
Nutrition Facts : Calories 246 kcal, Carbohydrate 15 g, Protein 16 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 380 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN PAILLARD WITH LEMON-CAPER SAUCE
Similar to chicken piccata, this recipe is easy yet delicious. "Paillard" is a French technique of pounding meat flat before cooking. It works well for chicken breasts because they become tender and cook more quickly, before they get a chance to dry out. (Bonus: more surface area to drench with a delicious lemon-caper sauce.)
Provided by Michael Ruhlman
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare chicken breasts: Lay the chicken between two large sheets of plastic wrap. With a meat mallet or heavy sauté pan, pound each breast to a ½-inch thickness. Salt each breast liberally, sprinkling from a height to ensure even distribution, then season with pepper. Flip each breast and season the other side. If using mustard and tarragon, spread about 2 teaspoons of mustard and 1 tablespoon chopped tarragon leaves on one side of each breast.Spread flour onto a dinner plate. Dredge breasts by coating them completely with flour, then shake off any excess. (They should be lightly dusted.) Set aside. Repeat with remaining breasts.
- Pan-fry chicken: Place skillet over high heat. While it's heating, trim, halve, and peel the shallot. When the skillet begins to smoke, add oil. When the oil begins smoking, gently place the chicken breasts in the pan in an even layer, so that they do not overlap. (You may need to work in batches if your skillet is smaller.) Allow them to cook undisturbed until they are nicely browned on the first side, about 3 minutes. Do not move the chicken around while it cooks, or the crust will stick to the pan. Meanwhile, mince the shallot.After the first side is browned, flip the breasts and finish cooking, 2-3 minutes. (Depending on the strength of your range, you may need to turn the heat down so the flour doesn't burn.) When they are just cooked through and have only a little give when pressed with a finger, 6-8 minutes total, transfer them to a wire rack over a rimmed baking sheet.
- Lower the heat to medium. Add the minced shallot and stir with a wooden spatula. Add the lemon wheels and a pinch of salt; stir, but do not flip the lemons (they'll caramelize better if left to cook on one side). Scrape up any bits of flour and fat at the bottom of the pan. Once the shallots are caramelized and the lemons have begun to brown, about 2-3 minutes, add the wine and stir. When about half the wine has cooked off, turn the heat to high. Add the butter to the pan one tablespoon at a time, shaking and moving the pan continuously until all the butter has melted and emulsified into the sauce. Add the capers, stir, and remove pan from heat. Transfer chicken to a platter, then spoon the sauce over each breast. Arrange lemon wheels on top and serve immediately.
CHICKEN WITH WINE AND CAPERS
Make and share this Chicken With Wine and Capers recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242.4, Fat 10.7, SaturatedFat 4.5, Cholesterol 83.7, Sodium 312.1, Carbohydrate 4.1, Fiber 1.5, Sugar 0.3, Protein 27.9
CHICKEN WITH WINE AND SHALLOTS
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put breasts on flat surface to remove peripheral fat or cartilage. Cut breasts in half and then into 1 1/2-inch pieces.
- Sprinkle with salt and pepper. Coat with flour.
- You will need 2 skillets in which to cook this dish.
- Heat tablespoon of oil in nonstick skillet and when very hot add about half of chicken pieces without crowding. Cook, turning pieces so they cook evenly. Have tablespoon of butter heating in second skillet. When first batch has cooked for 3 minutes or until golden brown transfer to second skillet.
- Heat remaining tablespoon of oil in first skillet and when it is hot add second batch of chicken. Cook 3 minutes or until golden brown all over. Add to first batch of chicken pieces. Sprinkle with garlic and shallots and toss to blend.
- Sprinkle broth, wine, lemon juice and parsley. Cover chicken mixture closely and let simmer 2 or 3 minutes.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 6 grams, Sodium 553 milligrams, Sugar 1 gram, TransFat 0 grams
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.
EASY BONELESS CHICKEN BREASTS WITH TOMATOES AND CAPERS
Steps:
- Gather the ingredients.
- Using a meat mallet, gently pound the chicken breasts between sheets of plastic to an even thickness of about 1/2 inch.
- Combine flour with salt and pepper; dredge the chicken in the flour mixture.
- Heat oil and butter in a large skillet or sauté pan over medium-high heat until hot; add chicken and cook for about 5 minutes, until browned. Turn and cook for about 3 to 4 minutes longer, or until browned.
- Remove chicken to a platter for the time being.
- To the skillet, add the minced garlic, wine, and lemon juice. Simmer for 2 to 3 minutes, or until the liquid is almost evaporated.
- Add the tomatoes and chicken broth; simmer for 4 minutes, or until reduced by about a quarter. Add capers and cook for 2 minutes longer.
- Stir in 1 tablespoon of butter and return the chicken to the skillet. Continue simmering for about 5 minutes longer, or until chicken is fully cooked.
- Cooking time may vary, depending on thickness of the chicken.
- Serve and enjoy!
Nutrition Facts : Calories 1007 kcal, Carbohydrate 23 g, Cholesterol 289 mg, Fiber 3 g, Protein 92 g, SaturatedFat 17 g, Sodium 790 mg, Fat 58 g, ServingSize 4 to 6 servings, UnsaturatedFat 35 g
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