Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, lemon chicken breasts with capers. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This chicken piccata recipe with lemon caper sauce is a quick and easy weeknight meal. Lightly breading and pan-frying creates a beautiful golden-brown crust Dredge chicken breasts in the flour mixture shaking off excess, transfer to a plate. This simple chicken recipes features chicken breasts browned in a skillet then topped with a flavorful sauce of lemon juice, capers, parsley, and vermouth.
Lemon Chicken Breasts with Capers is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Lemon Chicken Breasts with Capers is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have lemon chicken breasts with capers using 12 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Chicken Breasts with Capers:
- Take 6 oz 4 boneless, skinless chicken breasts
- Take 1/2 cup freshly grated parmigiano-reggiano cheese
- Get 1/4 cup fine, dry breadcrumbs
- Get 4 tbsp capers, rinsed, drained, patted dry, and chopped
- Prepare 1 lemon, zested and juiced
- Prepare 2 tbsp fresh flat-leaf parsley
- Take 3/4 tsp Kosher salt
- Take 1/2 tsp freshly ground black pepper
- Prepare 3 tbsp butter
- Make ready 1 tbsp olive oil
- Prepare 2 medium garlic cloves, thinly sliced
- Get 1/2 cup lower-sodium chicken broth
This lemon chicken piccata is served with capers in a creamy butter sauce. Slice the chicken breasts in half along the length to make them thinner. Pat dry with a paper towel. Season both sides of each chicken breast with salt and pepper.
Steps to make Lemon Chicken Breasts with Capers:
- Position a rack in the center of the oven and heat the oven to 425°F.
- Make a lengthwise horizontal slice almost through each chicken breast and open each up like a book.
- Flatten the chicken with a meat mallet until it is 1/4" thick.
- put the cheese, breadcrumbs, 3 Tbsp capers, lemon zest, and 1 Tbsp parsley in a mini chopper of food processor and pulse a few times to combine.
- Sprinkle the mixture on top of the chicken breasts.
- Fold each breast closed and secure with toothpicks.
- Sprinkle the breasts with salt and pepper.
- Heat 1 Tbsp butter and the oil in a large (12"), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes.
- Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes.
- Turn the chicken and cook the other side until browned, about 2 more minutes.
- Add the garlic and the remaining 1 Tbsp capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (165°F), about 8 minutes.
- Transfer the chicken to a serving platter and tent with foil.
- Set the skillet over medium-high heat; add the chicken broth and cook, scraping the bottom of the pan with a wooden spoon to loosen any brown bits, until it reduces by half, about 2 minutes.
- Remove from heat and whisk in 2 Tbsp of the lemon juice and the remaining 2 Tbsp of butter.
- Taste and add more lemon juice, salt, and pepper, if needed.
- Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbsp parsley.
Lemon Butter Caper Sauce Lemon Caper Chicken Chicken With Capers Recipe Chicken Piccata Easy Chicken Scampi Lemon Butter Chicken Easy Lemon-Caper Beurre Blanc Sauce (Or: Don't Tell Your Doctor) - The Amateur Gourmet. [Sometimes I think that Craig's dad, Steve Johnson, writes. Trim the chicken breasts; then cut small slits crosswise going down each breast. Chop up the capers well so they'll mix with other ingredients in the marinade. Whisk together the olive oil, lemon juice, dried oregano, garlic puree, caper juice, chopped capers, and black pepper to make the flavorful marinade. Lemon, capers, artichokes,mushrooms,. who could ask for more!
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