Chicken With Lime And Capers Food

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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

CHICKEN & CRISPY CAPERS WITH NEW POTATOES



Chicken & crispy capers with new potatoes image

Combine chicken thighs with new potatoes and capers to make this quick and easy midweek meal, with stuffed olives and lemon zest to add some extra oomph

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 10

250g new potatoes , halved
2 tbsp plain flour
2 tsp dried oregano
4 skinless and boneless chicken thighs , halved
2 tbsp olive oil
2 tbsp capers , drained and dried
65g stuffed green olives
½ lemon , zested and juiced
handful of parsley , roughly chopped
½bag peppery salad , to serve

Steps:

  • Bring a pan of salted water to the boil and tip in the potatoes, boil for 8-10 mins, until cooked through, then drain.
  • Mix the flour and oregano, then toss the chicken in it. Put the oil in a pan over a high heat and fry the capers until crispy, about 2 mins. Remove with a slotted spoon and set aside.
  • Turn the heat down a bit and add the chicken, then fry until golden, around 10 mins. Tip the drained potatoes into the pan with the olives. Fry for 10 mins, until the chicken is cooked through and a little charred. Squeeze the lemon juice over, scatter with capers, parsley and lemon zest and serve with the salad.

Nutrition Facts : Calories 411 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium

CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

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

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

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

STIR-FRIED CHICKEN WITH LEMON, CAPERS AND BASIL



Stir-fried Chicken with Lemon, Capers and Basil image

Make and share this Stir-fried Chicken with Lemon, Capers and Basil recipe from Food.com.

Provided by JustJanS

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

20 ml olive oil
1 red onion, cut into wedges
25 g butter
800 g skinless chicken breasts, cut into bite sized pieces
2 strips fresh lemon rind, cut into thin strips
2 tablespoons capers, rinsed and drained
80 ml lemon juice
1/4 cup shredded basil

Steps:

  • Heat a wok until hot, add half the oil and swirl to coat.
  • Add the onion and stir-fry for 2-3 minutes or until softened.
  • Remove from the wok and set aside.
  • Reheat the wok, add another teaspoon of oil and half the butter, and stir-fry the chicken in two batches for 3-5 minutes each batch, or until browned, adding the remaining oil and butter between batches.
  • Return all the chicken to the wok with the onion.
  • Stir in the rind, capers and lemon juice.
  • Toss well and cook until heated through.
  • Add the basil and season with salt and freshly ground black pepper.

CHICKEN WITH PRUNES, OLIVES AND CAPERS



Chicken With Prunes, Olives and Capers image

if you love Mediterranean food, you are going to love this one... it's fragrant and has the most delicious blend of flavors, to enhance the flavors in the chicken it is best left overnight to marinate --- great served with rice

Provided by Kittencalrecipezazz

Categories     Poultry

Time P1DT45m

Yield 6 serving(s)

Number Of Ingredients 14

5 chicken legs with thigh (separated)
1/2 cup dried prune, halved (4 oz)
1 cup green olives (or more to taste)
1/4 cup dry white wine
1/4 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons fresh oregano, chopped or 1 -2 teaspoon dry oregano
2 tablespoons capers (with juice)
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or more if you like more heat)
salt
2 bay leaves
1/2 cup brown sugar, packed
1 -2 tablespoon chopped fresh basil (to garnish)

Steps:

  • Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
  • Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
  • If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
  • In a casserole dish, arrange the chicken in a single layer.
  • Pour the marinade over the chicken.
  • Sprinkle the brown sugar evenly over the chicken.
  • Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
  • Remove the chicken to a large platter, and top with remaining pan juices.
  • Remove the bay leaves before sprinkling the chopped basil over the chicken.
  • Serve immediately.

Nutrition Facts : Calories 437.9, Fat 23.8, SaturatedFat 5.7, Cholesterol 115.5, Sodium 203.6, Carbohydrate 28.6, Fiber 1.4, Sugar 23.2, Protein 25.9

BAKED CHICKEN WITH LIME,SCALLIONS, MUSHROOMS & CAPERS



Baked Chicken With Lime,scallions, Mushrooms & Capers image

Adapted from The Best of Food and Wine. This recipe is elegant enough for company, special occations or just to treat your family. I usually double the sauce ingredients to have extra for rice, linguine or mashed potato or just for sopping with crusty bread. Serve with your favorite side and crisp salad. This may sound time consuming but if prep work is all done before hand it goes together quite easily. Believe me it is worth it.

Provided by Barbara In Florida

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves
1/2 cup all-purpose flour, for dredging
5 tablespoons unsalted butter
8 ounces sliced fresh mushrooms
2/3 cup minced scallion (white and green part)
2 tablespoons capers, rinsed
1 large garlic clove, minced (or more if you like)
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper (freshly ground)
1 tablespoon fresh lime juice
2 teaspoons minced lime zest
1 tablespoon chopped parsley
1 tablespoon fine dry breadcrumb

Steps:

  • Preheat oven to 400 degrees.
  • Trim off any fat or membranes from the chicken.
  • Pound thicker ends lightly to flatten to an even thickness.
  • Dredge the chicken in flour; shake off excess.
  • In a large non reactive skillet, melt 4 Tbs butter over moderately high heat.
  • Add chicken and saute, turning once, until golden brown, about 3 mins per side.
  • Remove to plate. Keep warm.
  • Reduce the heat to low and add the scallions,garlic, mushrooms and capers.
  • Cook until softened, about 5 minutes.
  • Increase heat to moderately high, add wine and boil, scraping up any browned bits, until reduced by half, 2 to 3 minutes ( If more liquid is needed add more white wine.).
  • Spread half the sauce in a buttered baking dish just large enough to hold the chicken in a single layer.
  • Add chicken and season with salt and pepper.
  • Drizzle on the lime juice.
  • Cover with remaining sauce.
  • Sprinkly on the lime zest, parsley and bread crumbs.
  • Dot with remaining Tbs butter.
  • Bake uncovered in the top third of the oven for 15 mins or until the juices run clear.
  • Serve at once.

Nutrition Facts : Calories 374.9, Fat 16.5, SaturatedFat 9.6, Cholesterol 106.6, Sodium 385.7, Carbohydrate 19.4, Fiber 1.9, Sugar 2, Protein 31.9

CAPER AND LIME VINAIGRETTE



Caper and Lime Vinaigrette image

It's easy and fast. It goes well with crab cakes, a fresh light salad, or fish.

Provided by Tatiana

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 6

¼ cup olive oil
2 limes, juiced
2 tablespoons capers
2 tablespoons chopped fresh parsley
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Whisk olive oil, lime juice, capers, parsley, garlic, salt, and pepper together in a bowl.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 2.2 g, Fat 13.6 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 129.3 mg, Sugar 0.4 g

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  • Place the chicken breasts between 2 pieces of plastic wrap and pound to an even 1/8-inch thickness using a meat pounder.
  • In a large nonreactive skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the olive oil over moderately high heat. Lightly season the chicken with salt and pepper. When the butter stops foaming, add 2 pieces of chicken to the pan and sauté, turning once, until lightly browned and cooked through, 2 1/2 to 3 minutes. Transfer the chicken to a platter and keep warm in a low oven. Heat the remaining olive oil and another 1/2 tablespoon of the butter in the skillet and sauté the remaining chicken; keep warm. Pour off the fat from the pan.
  • Add the wine to the skillet and boil over high heat until reduced by half, about 2 minutes. Reduce the heat to low and add the lemon zest, lemon juice, capers and half the parsley. Cut the remaining 3 tablespoons cold butter into pieces and whisk them into the sauce.
  • Transfer the chicken to warmed plates and pour the sauce on top. Sprinkle the remaining parsley on the chicken, garnish with the lemon slices and serve.


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