Chicken With Capers Recipes

SAUTEED CHICKEN WITH CAPERS

Steps:

• Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side (add remaining oil to pan, if necessary). Transfer to a platter and tent with foil.
• Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.

CHICKEN WITH CAPERS

Steps:

• Sprinkle chicken with season salt and pepper.
• Heat olive oil in a frying pan.
• Sauté chicken on both sides until golden brown.
• Remove to warm serving platter.
• In the same pan sauté mushrooms, 1 or 2 minutes.
• Add wine, cook for 2 minutes.
• Add capers, just to heat.
• Pour mixture over chicken.

LEMON CAPER CHICKEN

Steps:

• In a small dish, combine flour and pepper. Lightly coat chicken in flour, shaking off any excess. Set aside. Heat olive oil in large fry pan over medium heat. Add chicken and cook for about 5 minutes on each side or until golden. Remove chicken and set aside. Add onion and lemon juice to pan and cook for about 2 minutes, stirring often. Add garlic, vegetable broth, capers, lemon zest and sugar and cook for about 2 minutes more. Reduce heat to low; return chicken to pan. Cover with a lid and simmer for about 10 minutes, turning chicken once. Be careful not to boil. Add parsley and Benefiber®, mixing well.
• *Read product label before recipe preparation.

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
• Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
• Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
• To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

CHICKEN BREASTS IN CAPER CREAM SAUCE

Steps:

• Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
• Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
• Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

PARMESAN CHICKEN WITH CAPERS

Steps:

• Saute the chicken in hot oil in a nonstick pan. When the chicken is brown on both sides, stir in the garlic, and cook for 10 seconds.
• Add the wine, capers and pepper. Cover, and simmer 8 to 10 minutes.
• Sprinkle the cheese over the chicken, cover, and allow the cheese to melt, about 1 minute.

CHICKEN WITH WINE AND CAPERS

Steps:

• Heat the olive oil and butter in a frying pan over a medium heat. Add the chicken breasts and fry for 10-12 mins on each side until cooked through. Transfer to a warmed plate, cover and keep warm.
• To make the sauce, add the wine and capers to the same pan. Bring to the boil, then simmer for 2-3 mins until the wine is reduced by half. Add the lemon juice and butter and stir in the parsley.
• Divide the chicken among four warmed plates, pour the sauce over the chicken, garnish with lemon wedges and serve with rice.