Orange Chicken With Capers Food

MEDITERRANEAN ORANGE CHICKEN

Steps:

• Toast pine nuts in a 350 degree oven for 3-4 minutes until golden. Remove, cool and chop. With a meat mallet, pound chicken breasts to 1/2-inch thick and season with salt and pepper. Dust both sides in flour, and pat so flour stays on. Heat sauté pan and coat with canola oil spray. Place chicken in hot sauté pan and spray uncooked side of chicken with canola oil in the pan. Sear chicken for one minute on both sides, and remove from pan. In the same sauté pan, add shallots and sauté briefly. Add roasted red peppers, capers, olives and raisins and sauté briefly until shallots are translucent. Deglaze pan with orange juice. Add chicken stock and lemon juice and reduce heat slightly when ingredients come to a boil. Add chicken back to the pan to cook until completely cooked through, and sauce is slightly thickened. Stir in salt, pepper and parsley. Top each serving with 1 teaspoon of chopped toasted pine nuts.Nutrients per serving: 250 calories (20% calories from fat), 29 g protein, 21 g carbohydrates, 2 g fiber, 6 g total fat (sat 1 g, mono 2.25 g, poly 1.87 g), 770 mg sodium, Vitamin A 2% DV, Vitamin C 60% DV, Calcium 10% DV, Iron 10% DV Source: The Florida Department of Citrus

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.

ORANGE BRAISED CHICKEN BREASTS WITH CAPERS

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.

CHICKEN WITH WINE AND CAPERS

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.

PARMESAN CHICKEN WITH CAPERS

Steps:

• Saute the chicken in hot oil in a nonstick pan. When the chicken is brown on both sides, stir in the garlic, and cook for 10 seconds.
• Add the wine, capers and pepper. Cover, and simmer 8 to 10 minutes.
• Sprinkle the cheese over the chicken, cover, and allow the cheese to melt, about 1 minute.

CHICKEN PICCATA WITH CAPERS

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.

ORANGE CHICKEN WITH CAPERS

Steps:

• Pound chicken to an even thickness. Season the flour with salt and pepper to taste and place it in a large plastic bag with the chicken breasts. Shake to.
• coat the chicken in the flour - reserve the leftover flour in the bag.
• In a large nonstick skillet over medium-high heat melt the butter. Add the chicken and cook for 4-5 minutes per side until nicely browned.
• In a small bowl, combine the chicken broth and the leftover flour. Push the chicken to the edge of the skillet, add the broth mixture, orange segments and capers. Stir lightly and spoon over the chicken.
• Reduce the heat to medium-low and cook, covered for 5 minutes or until the sauce is slightly thickened and the chicken is cooked through.
• Stir in the orange zest, spoon sauce over chicken and serve.