Terrys Lemon Caper Chicken Food

LEMON CAPER CHICKEN

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.

15 MINUTE LEMON CAPER CHICKEN BREASTS (GLUTEN FREE)

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!

OVEN BAKED CREAMY LEMON-CAPER CHICKEN

Steps:

• Preheat oven to 300 degrees. A chicken cutlet is a chicken breast butterflied open. You can either do this yourself, or purchase it already like this. Once you have your chicken into "cutlets" break them down so that they are cut in half, lenthwise, and no longer attached to each other (It will look like 2 thinner breasts). Season both sides of the cutlets with salt and pepper. Place 1/2 cup of arrowroot flour in a bowl. Lightly dredge both sides of the cutlets in the arrowroot flour to coat them, you just need them lightly coated not caked on (if you run out of the flour you may need to add another 1/4 cup or so). In a dutch oven or large skillet, heat 2 tbsp. olive oil over medium-high heat. In batches, lightly brown both sides of the cutlets (about 3 minutes per side) and as you go, set the browned ones on plate on the side (they won't be cooked through yet, don't worry. They just need a light brown crust on both sides right now). With each batch that you brown the chicken cutlets, if your skillet is dry add another tbsp. of olive oil each time if you need it (arrowroot flour gets rather sticky to the skillet so you need to be sure that it has plenty of oil coating the bottom all times). Once all of your chicken is brown and resting on a plate, lets make the sauce. Reduce heat to med-low in the same skillet or dutch oven. Add garlic to the skillet and saute for 30 seconds, being careful not to burn. Pour in the 2 cups of chicken broth into the skillet and whisk constantly, scraping up all the brown bits on the bottom. In a small bowl, whisk together the remaining 1/2 cup of broth with 2 tbsp. of arrowroot flour and the juice of 1 lemon. Pour that into the skillet and whisk constantly until the sauce begins to thicken. You want to bring it to a light simmer while whisking. Once the sauce has thickened (about 3 minutes) remove from heat. Add the drained capers. At this point, if you think your sauce is looking too thick, go ahead and add in another 1/2 cup of broth. Nestle in all of the browned chicken cutlets into the sauce. **If you are doing this in a Crockpot: pour the sauce and capers into a crockpot and nestle the chicken in. Cook on Low for 4 hours.** Cover the dutch oven, and bake in the oven for 2 hours. Remove from oven and let cool for 10 minutes (the sauce thickens back up a tad). Garnish with parsley and thinly sliced lemon rounds while cooling. Serve and Enjoy!

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.

STIR-FRIED CHICKEN WITH LEMON, CAPERS AND 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.