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
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My Lemon Chicken Recipe Chicken Piccata | Chef Jean-Pierre
Hello There Friends, Lemon Chicken or Chicken Piccata Recipe today! Piccata is all about the Lemon Sauce. You can serve this with any meat you'd like but I think Chicken is the most versatile option for this dish. Let me know how it works out for you in the comments below!
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0:00 Intro
0:29 Prep the Chicken
2:53 Start Cooking Chicken
4:49 Prep for Piccata
7:32 Lets make the Sauce
11:12 It's Butter Time
13:55 Plating
15:18 Outro
Chicken Breasts with Lemon Caper Sauce by: Chef Girlie
Add a tangy lemon sauce to your chicken breasts to make them taste very special.
Ingredients
1 Egg
Salt & Pepper to taste
2 Chicken Breasts
All Purpose Flour 4 tbs
Olive Oil 1 tbs
Butter 1 tbs
Chicken Broth ½ cup
Lemon Juice 1 tbs
All Purpose Flour ½ tsp
Capers 1 tbs
Garnish with parsley
Procedures
1. Beat an egg. Season with salt and pepper.
2. Season chicken breasts with salt & pepper.
3. In a mixing bowl prepare all-purpose flour.
4. Dip the chicken breasts into the egg wash and dredge into the flour.
5. In a frying pan, add olive oil and butter.
6. Fry the chicken breasts. Flip when they turn golden brown. Remove set aside.
7. In the same frying pan, add chicken broth, lemon juice and flour. Stir and bring to boil.
8. Add the chicken breast and capers. Simmer for 3 minutes.
9. Garnish with parsley.
10. Share and Enjoy!!!
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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Chicken with Lemon and Capers (Recipe)
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