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 WITH CAPERS AND LEMON
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Chicken Piccata is a classic Italian-American dish made with chicken cutlets and capers served in a delicious white wine and lemon butter sauce. This recipe is super easy to make and is packed with flavour!
Ingredients
4 chicken breasts
¾ cup flour (100g)
½ cup dry white wine (120ml)
1 cup chicken stock (240ml)
2 tbsp capers in brine drained
1 tbsp fresh lemon juice
2 tbsp butter
1 tbsp olive oil
Salt and pepper
Instructions
Cut the chicken breasts in half lengthwise so you have thin cutlets. Cover them with a sheet of plastic wrap (cling film) and bash them gently with a meat mallet or rolling pin until they are around ¼ inch (1cm) thick.
Season the chicken with salt then dredge each cutlet in flour (½ cup) making sure to shake off any excess.
Heat the olive oil (1 tbsp) in a large skillet or frying pan, once hot fry the chicken cutlets in batches for 4 minutes on each side until golden brown and cooked all the way through. Place the cooked chicken on a clean plate and cover with foil to keep warm.
Turn the heat down low and add 1 tbsp of butter (15g). Once melted add the wine (½ cup) and the stock (1 cup/240ml) then turn the heat to high and whisk the sauce until it starts to thicken slightly (about 5-6 minutes).
Add the remaining butter (1 tbsp), capers (2 tbsp) and lemon juice (1 tbsp), stir until the butter has melted. Add the chicken back to the pan. If your pan or skillet isn’t big enough serve your chicken on a serving plate and pour over the sauce. Serve.
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Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network
There's never a bad time to make Giada's top-rated Chicken Piccata.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Chicken Piccata
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network
Chicken Piccata Recipe ( Chicken with Lemon Butter sauce and Capers)
This easy Chicken Piccata recipe is a must try!! The chicken is cooked in a luscious lemon butter sauce and capers. The chicken is very tender and melt in your mouth delicious. You guys will absolutely love this chicken piccata recipe!!!!
KITCHEN UTENSILS
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INGREDIENTS
3 Chicken breasts
salt and pepper to taste
1/2 TBS Italian seasoning
1/3 cup flour
2 TBS capers
1/2 cup white wine
1/2 cup chicken broth
1 whole lemon
4 TBS butter (I used salted)
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Classic Chicken Française with Butter Lemon Sauce - Chef Jean-Pierre
Hello There Friends, Making a super simple, Chicken Francaise Classical 70's dish that will no doubt WOW you! Make this dish with the gorgeous Lemon Butter Sauce and top it off with some spinach to bring out some extra Flavour. Chicken Francaise can and will be one of the easiest Chicken dishes for you to make! Let me know what you think in the comments below.
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Chicken Piccata
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Creamy Lemon Chicken Recipe
Quick and Easy One-Pan Creamy Chicken Recipe
INGREDIENTS
3 boneless chicken breasts
Salt
Black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic
1 cup chicken broth
1 cup heavy cream
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp dill
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