Lemon Chicken With Capers And Pine Nuts Food

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LEMON CAPER CHICKEN



Lemon Caper Chicken image

Make and share this Lemon Caper Chicken recipe from Food.com.

Provided by Mark Grams

Categories     Chicken Breast

Time 20m

Yield 4 breast-halves, 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
4 thinly-sliced thinly-sliced boneless skinless chicken breast halves
salt and pepper
4 teaspoons whole wheat flour, divided
1 medium shallot, minced
2 tablespoons drained capers
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon minced fresh parsley

Steps:

  • Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
  • Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
  • Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.

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.

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 WITH LEMON, DILL AND CAPERS



Chicken With Lemon, Dill and Capers image

Make and share this Chicken With Lemon, Dill and Capers recipe from Food.com.

Provided by Chef mariajane

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 teaspoons butter
4 boneless skinless chicken breasts
2 teaspoons capers
1/2 lemon, rind of, finely grated
1/2 cup chicken broth or 1/2 cup chicken bouillon
3 tablespoons fresh dill, chopped or 1/4 teaspoon dried dill

Steps:

  • Melt butter in a large frying pan set over medium -high heat. Add chicken and cook until golden brown, 2-3 minutes per side.
  • Finely chop capers. Once chicken has browned add capers, peel and broth to pan.
  • Cover and cook over medium-low heat, turning halfway through, until chicken feels springy when pressed, from 10-12 minutes.
  • Remove chicken to a platter. Stir dill into pan juces. If sauce looks too thin, increase heat to medium-high and stir often until as thick as you like, about 2 minutes. Pour over chicken and serve with orzo or rice and asparagus or green beans.

Nutrition Facts : Calories 151.9, Fat 3.5, SaturatedFat 1.6, Cholesterol 73.5, Sodium 227.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 27.9

PAN ROASTED CHICKEN BREASTS WITH LEMON AND CAPER SAUCE



Pan Roasted Chicken Breasts With Lemon and Caper Sauce image

From Cook's Illustrated. Very much like Chicken Piccatta, but moister, with less hands-on time required. But also not as quick - the choice is yours. (I must warn you that the skillet handle is HOT when removed from the oven. Despite repeated reminders to myself, I still grabbed it while making the sauce.)

Provided by dianegrapegrower

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs bone-in skin-on chicken breasts
1 tablespoon vegetable oil
1 teaspoon vegetable oil
1 shallot, minced
1 teaspoon flour
3/4 cup low sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon capers
1 tablespoon fresh parsley, chopped
2 teaspoons fresh lemon juice
salt and pepper

Steps:

  • Adjust an oven rack to the lowest position and heat the oven to 450°F Pat the chicken dry with paper towels and sean with salt and pepper. Heat the oil in a 12" oven-safe skillet over medium-high heat until just smoking. Carefully lay the chicken breasts skin-side down in the skillet and cook until well browned, 6-8 minutes. Turn the chicken breasts and continue to brown lightly on the second side, about 3 minutes.
  • Turn the chicken beasts skin-side down and transfer the skillet to the oven. Roast until the thickest part of the brests registers 160F on an instant read thermometer - about 15-20 minutes.
  • Remove the skillet from the oven (warning: The handles are HOT!). Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while making the sauce.
  • Sauce: Being careful of the hot pan handle, add the oil to the skillet and return to medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook 2-3 minutes to reduce slightly.
  • Stir in any accumulated juices from the chicken and return to a simmer. Remove from heat and add remaining ingredients. Add salt and pepper to taste.
  • Carve chicken and serve with sauce.

Nutrition Facts : Calories 665.7, Fat 39.2, SaturatedFat 11.6, Cholesterol 225.6, Sodium 293.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 72.2

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