How To make Chicken Breast with Lemon And Capers
Ingredients
1/4
cup
flour
1/4
teaspoon
black pepper
1/2
teaspoon
paprika
2
each
chicken breasts, halved, skinned, boned, pounded to 1/4 inch thickness
5
teaspoon
corn oil
1/4
cup
chicken broth, low sodium
2
tablespoon
lemon juice
2
tablespoon
capers, drained
Directions:
Combine the flour, pepper, and paprika on a plate. Press the chicken breast into the mixture, coating them evenly all over and shaking off any excess.
In a heavy 10 inch skillet, heat the corn oil over moderately high heat for 1 minute. Add the breasts and cook about 3 minutes on each side; do not overcook. Transfer the breasts to a heated platter.
Add the chicken broth to the skillet, scraping up any browned bits on the bottom. Stir in the lemon juice and capers and heat through. Pour the sauce over the breasts.
How To make Chicken Breast with Lemon And Capers's Videos
CHICKEN PICCATA for an easy 20-min dinner recipe!
Chicken piccata is an Italian-American favorite and one of the easiest weeknight dinner recipes to make at home. Thinly sliced juicy chicken breasts (scallopine) are dredged in flour, seared with a golden crust, then simmered in a lemon butter sauce with a touch of capers and parsley. It's a beautiful and tasty dinner that comes together quickly!
In other words, chicken piccata is the perfect fusion of Italian cooking in America. Traditionally, piccata is an Italian dish consisting of thinly breaded veal (or other proteins) with a lemon butter wine sauce. But today we're using chicken, and I'd say we've perfected this dish that's dotted with garlic, capers, and fresh parsley. The more herbs and garlic, the better, right?
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► TIMESTAMPS:
00:00 Intro
00:34 Slice the chicken in half
01:36 Dredge the chicken in flour mixture
02:26 Open a bottle of wine
02:54 Sear the chicken until golden
03:53 Make the chicken piccata sauce
05:04 Serve it on a plate with sauce and garnish
06:17 Taste test
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Easy Lemon Chicken Piccata with Capers (in Under 30 Minutes!)
Lemon Chicken Piccata is a classic Italian dish made with a creamy lemon butter sauce and then topped with salty capers. This healthy and easy chicken breast recipe can be served over a bed of pasta or eaten on it’s own for a gluten-free and low-carb main dish recipe.
RECIPE:
ButcherBox:
INGREDIENTS:
1 lb. chicken breasts, from ButcherBox -
¼ cup flour, gluten-free 1-to-1
½ tsp. salt
¼ tsp. black pepper
5 Tbsp. butter
¼ cup lemon juice, fresh
½ - ⅔ cup chicken broth
2 cloves garlic, crushed
¼ cup capers
¼ tsp. salt optional
INSTRUCTIONS:
Using a meat mallet, pound chicken breasts to 1-inch thick. Cut into 4-ounce portions.
Whisk together flour, ½ teaspoon salt, and black pepper in a medium-sized shallow bowl.
Dip each chicken breast into the flour mixture, liberally coating all sides.
Add 2 tablespoons of butter to a large skillet over medium heat. Wait for the butter to sizzle and add coated chicken breasts.
Cook chicken for 4-5 minutes per side, or until golden brown.
Remove chicken from the skillet and add remaining butter and garlic cloves. Sauté for 1-2 minutes, or until garlic becomes fragrant.
Pour in lemon juice and broth. Reduce heat to medium-low and simmer for 5 minutes, whisking ever 20-30 seconds.
Once the sauce begins to thicken add chicken, and optional ¼ teaspoon salt, back into the skillet and continue whisking sauce for 2 minutes.
Top chicken with capers just before serving with pasta or rice. Enjoy!
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Chicken Scaloppine in Lemon Caper Sauce with Spinach
This is a favorite recipe of mine - simple, elegant, delicious and you can easily use the same method with pork loin or tenderloin, veal cutlets, or turkey breast cutlets. Baby spinach is en vogue these days, but don’t forget about regular, mature spinach, which is what I call for here. It’s got a more pronounced flavor and holds up to longer cooking without falling apart. Buon Appetito!
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Lemon pepper chicken piccata
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Full recipe here:
How to Make Restaurant-Quality Chicken Piccata at Home
A great chicken picatta makes me feel like I've been magically transported into a restaurant having never left my home.
Chicken Picatta
2 chicken breasts
1/4 cup all purpose flour
4 tbsp unsalted butter (1 for chicken)
3 tbsp olive oil
3-5 cloves garlic
1 large or 2 medium shallots
1/2 cup white wine
1 lemon juiced about 2 tbsp
Zest of 1/2 lemon
1 1/2 cups chicken stock (reduced by 50%)
1-2 tbsp chopped Italian parsley
1 tbsp capers
Salt and pepper to taste
Garlic butter pasta
1 lbs Italian pasta
3-5 cloves garlic
3 tbsp olive oil
2 tbsp butter
1 cup pasta water
salt and pepper to taste
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Chicken Piccata
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