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>
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Chicken Piccata | Basics with Babish
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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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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Chicken Piccata Recipe - How to Make Chicken Piccata - Chicken with Lemon Caper Sauce
Learn how to make a Chicken Piccata Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Chicken Piccata Recipe!
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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Lemon Garlic Chicken Thighs With Capers
Juicy, flavorful, and deliciously creamy lemon garlic chicken thighs with capers…so easy to make in one pan. Serve with mashed potatoes, rice, and/or vegetables for a perfect weeknight dinner!
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