CHICKEN BREASTS IN CAPER CREAM SAUCE
My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'
Provided by MOMMYTO2BOYS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 1.8 g, Cholesterol 132.1 mg, Fat 21.2 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12.7 g, Sodium 974.3 mg, Sugar 0.3 g
15 MINUTE LEMON CAPER CHICKEN BREASTS (GLUTEN FREE)
Quick, easy and delicious, this Lemon Caper Chicken one pot is packed with flavor and you'll be amazed by how easy it is to make. Pan seared chicken breast is served in a silky lemon, caper and butter piccata sauce, all in under 20 minutes!
Provided by Joanna
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Carefully cut the chicken breasts in half through the middle so they are thinner and don't dry out during cooking. Season them well with sea salt and pepper.
- Get a large skillet or frying pan nice and hot over a high heat. Add the olive oil, turn the heat down to medium and sear the chicken on one side for between 3-4 minutes, until it turns a nice golden brown.
- Turn and cook the other side for between 3-4 minutes until the chicken is cooked through. You may need to do this in batches so the pan isn't overcrowded. The meat should no longer be pink inside (or if you're using a thermometer, the meat should register 165ºF)
- Remove the chicken from the pan, cover and set aside to rest.
- Make the sauce by deglazing the hot pan with the chicken stock. Add the stock to the hot pan and use your spatula to scrape any tasty bits stuck on the pan into the stock.
- Add the crushed garlic, lemon juice and the butter and let it bubble while the flavors come together.
- Stir through the capers then add the chicken back to the pan and allow to reheat for a moment or two.
- Garnish with the chopped parsley and lemon slices and serve!
Nutrition Facts : Calories 370 kcal, Carbohydrate 5 g, Protein 50 g, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 161 mg, Sodium 509 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN BREASTS WITH MUSTARD-CAPER SAUCE
Make and share this Chicken Breasts with Mustard-Caper Sauce recipe from Food.com.
Provided by kyle martin
Categories Chicken
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium-high heat.
- Season chicken on both sides with salt and pepper.
- Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
- Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
- Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
- Pour sauce over chicken.
- Serve immediately with couscous, if desired.
Nutrition Facts : Calories 216, Fat 9.8, SaturatedFat 3.6, Cholesterol 85.7, Sodium 720.1, Carbohydrate 3.8, Fiber 0.4, Sugar 3.2, Protein 27
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 BREASTS IN CAPER CREAM SAUCE
Make and share this Chicken Breasts in Caper Cream Sauce recipe from Food.com.
Provided by MsPia
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 432.6, Fat 33.1, SaturatedFat 16.2, Cholesterol 156.5, Sodium 888.5, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 31.2
FLATTENED CHICKEN WITH TOMATOES, OLIVES & CAPERS
Eating on your own needn't mean beans on toast, as this 20-minute supper proves
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Split the chicken breast almost in half and open it out like a book. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. Heat the oil in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
- Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs. Delicious with steamed potatoes.
Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.78 milligram of sodium
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
ORANGE BRAISED CHICKEN BREASTS WITH CAPERS
Make and share this Orange Braised Chicken Breasts With Capers recipe from Food.com.
Provided by ellie3763
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan, add the chicken and brown on both sides. Remove from pan with some tongs and set aside.
- Reheat the oil in the pan, add the garlic and onion and sauté for 5 minutes, stirring, until just beginning to brown.
- Add the cumin, orange and lemon juices, orange zest and pepper, mix well then add the chicken, cover and simmer for 10 minutes.
- Spoon the juices over the chicken then add the capers, re-cover and simmer for a further 10-15 minutes, or until chicken is cooked through. Serve immediately.
Nutrition Facts : Calories 203.1, Fat 6.7, SaturatedFat 1.2, Cholesterol 75.5, Sodium 181.5, Carbohydrate 9, Fiber 0.8, Sugar 5.3, Protein 25.9
STUFFED CHICKEN WITH LEMON, CAPERS & CHILLI
Stuff chicken breasts with cream cheese, lemon and capers and serve on a bed of garlicky tomato sauce
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a slit in the side of each chicken breast, then use your finger to make a pocket. In a small bowl, mix together the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and some seasoning. Push the mixture into the pockets, then secure each opening with a toothpick.
- Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.
- Meanwhile, make the sauce. Heat the remaining oil in a saucepan, add the garlic and cook for 2 mins until golden. Add the tomatoes, season and simmer for 10 mins more until thickened. Spoon onto 2 plates, top with the chicken and scatter over the parsley and remaining zest. Serve with potatoes, if you like.
Nutrition Facts : Calories 500 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium
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
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
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.
CHICKEN BREASTS WITH TOMATOES AND CAPERS
Simple, quick, and delicious recipe (I modified it by using thighs and cooking everything a bit longer) from the New York Times' Pierre Franey. It's not as caper-y as you'd think/fear!
Provided by lecole54
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and sauté 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 : Calories 461.5, Fat 26.5, SaturatedFat 8.5, Cholesterol 108.1, Sodium 476.1, Carbohydrate 12.5, Fiber 2.4, Sugar 4.9, Protein 33
CHICKEN BREASTS WITH TOMATOES AND CAPERS
Provided by Pierre Franey
Categories Chicken Herb Poultry Tomato Quick & Easy Dinner White Wine Summer Capers
Yield Yield: 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken well with salt and pepper.
- Heat the oil and butter in a heavy-bottomed skillet. Add the chickenbreasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Scatter 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, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
- Sprinkle with parsley and serve.
CRISPY CHICKEN BREASTS WITH LEMON AND CAPERS
This takes a double batch of bread crumbs, so using the recipe listed in the directions below, make TWO batches of crumbs. This is has the flavor of a chicken piccata. From Fine Cooking.
Provided by KathyP53
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make bread crumbs: Tear or cut 1/2 lb. firm, white, country style bread into 1-2" pieces. Put few handfuls into the bowl of a food processor, and pulse into coarse crumbs. Repeat until you have 4 cups of crumbs. Pour crumbs into mixing bowl and toss with 2 tablespoons olive oil or melted, unsalted butter.
- Heat large heavy skillet over medium heat. Add bread crumbs and cook, stirring, until crumbs start to color and crisp, about 5 minutes. Reduce heat to medium low and continue to cook, stirring, until crumbs dry out and have browned nicely, about 6 minutes. Cool before using.
- Heat oven to 450 degrees. Put flat rack on a large rimmed baking sheet lined with foil.
- With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts.
- In a large bowl, mix 1/4 cup of the Parmigiano, 2 1/2 tablespoons of the capers, 1 tablespoons of the thyme, and the oil, mustard, lemon zest, salt and pepper. Squeeze 1-2 lemon wedges to get 1 tablespoons of lemon juice and add to the mixture, along with 2 tablespoons of water. Add the chicken and toss to coat well. You can proceed directly to coating the breasts with crumbs, or let them marinate in the fridge for up to 24 hours.
- Put the breadcrumbs in a large shallow dish and toss with the remaining 1/2 cup Parmigiano, 2 1/2 tablespoons capers, and 1 tbsp of thyme.
- Working with one piece at a time, transfer the chicken to the dish of crumbs, scoop some crumbs on top, and press well a couple of times so the crumbs adhere to both sides. Use the heel of your hand and a firm rotating motion to press crumbs onto the chicken, Don't shake off any excess when transferring the breasts to the baking sheet; keep as many crumbs on the chicken as possible.
- Bake the chicken until it's firm to the touch and registers 165 degrees on an instant-read thermometer, about 20 minutes. Serve immediately with the remaining lemon wedges for squeezing over the chicken.
Nutrition Facts : Calories 702.7, Fat 35.1, SaturatedFat 6.2, Cholesterol 119.7, Sodium 5410.1, Carbohydrate 40.7, Fiber 14.4, Sugar 5.3, Protein 61.9
CHICKEN WITH LIME AND CAPERS
The original recipe I used is nothing like this one. Over the past 20 years, I've made numerous changes and have made it easier and quicker to make. This has been our "birthday dinner" choice many times.
Provided by AuntMare
Categories Chicken Breast
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter and oil in a skillet. Add chicken. Sprinkle salt over chicken as it cooks.
- When the chicken is almost completely cooked, add the garlic. While the chicken is cooking, dissolve the bouillon cube in water.
- Add the lime juice, capers and caper juice to the chicken. Stir in the chicken bouillon.
- Cover and simmer while you cook the rice. Serve hot over the rice.
SAUTEED CHICKEN WITH CAPERS
A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 401 g, Fat 24 g, Protein 41 g, SaturatedFat 8 g
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