How To make Chicken with Capers
4 Skinless Boneless Chicken Breast Halves
1 Small onion
1 Clove garlic
Small Clove
1 Tsp vegetable oil :
*Note
1/3 Cup Nonfat Vegetarian Broth Beef Flavor, **Note
1/2 Lb. mushrooms :
***Note
5 Tbsp capers
1 Tbsp tomato paste
3 Tbsp balsamic vinegar
*NOTE: Original recipe used 3 T oil **NOTE: Original recipe used regular beef broth ***NOTE: Original recipe didn't state what type of mushrooms they recommended so I used Portabello.
Saute chicken breasts in a skillet with oil for five minutes, until browned. Add chopped onion, chopped mushrooms, and crushed garlic to pan, and continue cooking for another 5 minutes Add vinegar and stir, then add broth, tomato paste, and capers. Bring to a boil, cover, and simmer for five minutes.
This was absolutely fabulous!! I also plan on just making the topping and using it on baked potatoes or grains...I think it would be wonderful.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
How To make Chicken with Capers's Videos
CHICKEN PICCATA: MY WAY | THE GOLDEN BALANCE
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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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00:00 Intro
00:34 Slice the chicken in half
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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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The ONLY dish I'll use chicken breast for... | Chicken Piccata | Marion's Kitchen #AtHome #WithMe
You know me guys, I'm a legs and thighs girl when it comes to chicken. But for this lemony chicken piccata I'm using a different cut of chicken, with deliciously tasty results!
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Buttery Lemony Chicken Piccata - With Capers & Angel Hair Pasta
Eat your heart out Cheesecake Factory. An improved recreation of my favorite dish when I was 16. Add it to your repertoire!
8oz boneless skinless chicken breast
1/2 cup all purpose flour
4 tablespoons unsalted butter
3oz dried angel hair pasta
1 cup white wine
1 whole meyer or regular lemon
1/4 bunch parsley
4 sprigs thyme
1/2 cup olive oil
2 tablespoons salt packed capers rinsed then soaked in water for 10 minutes
Chicken Piccata (Pan seared chicken breast with Lemon Butter Caper Sauce)
Chicken Piccata is a quick dinner comprised of a crispy pan seared chicken breast with a Lemon Butter Caper Sauce. It's very, very easy and very, very tasty!
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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!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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