Best Lemon Caper Chicken Recipes

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 SCALOPPINI WITH LEMON-CAPER SAUCE

Steps:

• Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
• Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
• Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
• Garnish with the lemon supremes and serve.

CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a thermometer reads 17-°. Remove and keep warm. , In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet. , Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce.

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-WRAPPED ASPARAGUS WITH LEMON-CAPER SAUCE

Steps:

• For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
• Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
• Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
• Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.

CHICKEN PAILLARD WITH LEMON-CAPER SAUCE

Steps:

• Prepare chicken breasts: Lay the chicken between two large sheets of plastic wrap. With a meat mallet or heavy sauté pan, pound each breast to a ½-inch thickness. Salt each breast liberally, sprinkling from a height to ensure even distribution, then season with pepper. Flip each breast and season the other side. If using mustard and tarragon, spread about 2 teaspoons of mustard and 1 tablespoon chopped tarragon leaves on one side of each breast.Spread flour onto a dinner plate. Dredge breasts by coating them completely with flour, then shake off any excess. (They should be lightly dusted.) Set aside. Repeat with remaining breasts.
• Pan-fry chicken: Place skillet over high heat. While it's heating, trim, halve, and peel the shallot. When the skillet begins to smoke, add oil. When the oil begins smoking, gently place the chicken breasts in the pan in an even layer, so that they do not overlap. (You may need to work in batches if your skillet is smaller.) Allow them to cook undisturbed until they are nicely browned on the first side, about 3 minutes. Do not move the chicken around while it cooks, or the crust will stick to the pan. Meanwhile, mince the shallot.After the first side is browned, flip the breasts and finish cooking, 2-3 minutes. (Depending on the strength of your range, you may need to turn the heat down so the flour doesn't burn.) When they are just cooked through and have only a little give when pressed with a finger, 6-8 minutes total, transfer them to a wire rack over a rimmed baking sheet.
• Lower the heat to medium. Add the minced shallot and stir with a wooden spatula. Add the lemon wheels and a pinch of salt; stir, but do not flip the lemons (they'll caramelize better if left to cook on one side). Scrape up any bits of flour and fat at the bottom of the pan. Once the shallots are caramelized and the lemons have begun to brown, about 2-3 minutes, add the wine and stir. When about half the wine has cooked off, turn the heat to high. Add the butter to the pan one tablespoon at a time, shaking and moving the pan continuously until all the butter has melted and emulsified into the sauce. Add the capers, stir, and remove pan from heat. Transfer chicken to a platter, then spoon the sauce over each breast. Arrange lemon wheels on top and serve immediately.

LEMON CAPER CHICKEN

Steps:

• Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
• Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
• Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.

CHICKEN MILANESE WITH LEMON CAPER SAUCE

Steps:

• Lemon Caper Sauce: In a blender, blend olive oil, lemon juice, anchovies, pepper and salt. Pour into a serving bowl and set aside.
• Chicken: Cover chicken with food-grade plastic wrap and beat with a mallet until breasts are thin, about 1/4 inch thick. Season with salt and pepper.
• Place flour in a dish, eggs in a separate dish and the breadcrumbs mixed with cheese in another dish. Dredge each chicken breast in flour, then eggs, then breadcrumb-cheese mixture. Press to coat. .
• In a large frying pan, pour enough oil to reach 1/4 inch deep in the pan and heat over high heat to 350 degrees.
• Working in batches so not to over crowd the pan, fry each breast 3 to 4 minutes a side until golden and cooked through. Place chicken in a 225-degree oven until ready to serve.
• Drizzle prepared sauce over chicken when serving.

CHICKEN PAILLARDS WITH LEMON CAPER SAUCE

Steps:

• Place each chicken breast half between sheets of plastic wrap and hammer with a mallet, or the bottom of a small frying pan, to about a 1/4 inch thickness.
• Add oil to a saute pan until the bottom is just covered, and set it over a medium-high flame until quite hot. Season chicken with salt and pepper and lightly dredge in the flour, shaking off any excess.
• When the pan is ready, add 1 tablespoon of butter and swirl to spread it evenly, and immediately add 2-3 pieces of chicken. Cook about 2 minutes on the first side, turning when the bottom is nicely browned. About 1-2 minutes on the second side should do it. Transfer the cooked pieces to a warm platter, add more oil and butter to the pan, and repeat the process with a second (and third) batch of chicken, as necessary.
• Drain any excess oil from the pan, deglaze with a splash of white wine, and cook until almost fully reduced.
• Toss in a fresh tablespoon of butter and the minced shallots, and cook for about a minute.
• Add the capers, lemon juice, and chicken stock. Cook until slightly thickened.
• Remove the pan from the heat, swirl in another 1-2 tablespoon of butter and some chopped parsley. Check for seasoning, and pour over the chicken breasts to serve.

CHICKEN IN LEMON CAPER BUTTER

Steps:

• Put the ingredients on the list from butter through capers in a skillet and bring to a boil over medium-high heat.
• Arrange the chicken in the skillet and bring to a boil again.
• Cover, lower heat and simmer about 30 minutes until the chicken is tender, turning several times. 4.

BREADED CHICKEN WITH LEMON CAPER SAUCE

Steps:

• The sauce is easy. Melt the butter in a small sauce pan. Add the lemon and whole capers. Heat them together over a low heat. (The capers are already tender, so focus on letting the flavors merge with a little warming and the time you spend frying the chicken.) I don't like to pound on top of a kitchen countertop, but if you make this out of chicken, you should cut the chicken breast into "fingers" to help it to cook faster and without as much concern that the internal temperature will not become high enough to kill bacteria in a skillet. Dip this in the beaten egg and water mix then into the Italian Fish Breading. Fry this in a frying pan as you would fish. When the chicken is done, and the internal temperature is high enough to kill any bacteria (based on whatever standard is in use when you prepare this recipe) remove it from the pan. Arrange the chicken fingers on a plate and pour the sauce over them. (If you soak the chicken fingers in the sauce, they won't be very crunchy, so don't pour the sauce on until last.) Serve with a side of steamed or roasted vegetables, pasta, or both.

CHICKEN IN LEMON-CAPER SAUCE - WEIGHT WATCHERS RECIPE - (4.3/5)

Steps:

• Mix together flour and salt in pie plate. Dip chicken in seasoned flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add chicken, in batches, and cook until browned and cooked through, about 3 minutes per side; transfer to plate. Add broth, lemon juice, and capers to the skillet; bring to a boil over medium heat. Reduce heat and simmer until slightly reduced, about 2 minutes. Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes. Transfer chicken to platter. Remove skillet from heat: add butter and parsley. Pour over chicken and serve.

CHICKEN IN LEMON BUTTER CAPER SAUCE RECIPE - (4.6/5)

Steps:

• Chicken Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated. Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. Sauce Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes. Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers. To serve: Place cooked pasta on plate or pasta bowl. Top with chicken and spoon sauce over chicken and pasta.

LEMON CAPER SAUCE FOR CHICKEN OR FISH

Steps:

• Put broth and garlic in skillet and bring to a boil, reduce heat and simmer 1-2 minutes til garlic is tender.
• Stir in lemon juice and capers.
• Remove from heat and add butter stir til melted, add parsley.

AIR FRYER CHICKEN PICCATA WITH LEMON-CAPER SAUCE

Steps:

• Prepare the lemon-caper sauce: Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Whisk in flour and cook, whisking constantly, until slightly thickened, about 2 minutes.
• Whisk in chicken broth, white wine, and lemon juice and bring to a boil. Remove saucepan from heat and whisk in capers, parsley, lemon zest, salt, and pepper. Cover to keep warm until ready to use and gently whisk before serving.
• Prepare chicken: Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions for 10 minutes. Lightly coat the air fryer basket with nonstick spray.
• Cut each chicken breast in half crosswise. Line a large cutting board with plastic wrap and place chicken breast halves on the cutting board; cover chicken breasts with plastic wrap. Pound each chicken breast half until 1/2-inch thick.
• Place flour in a medium bowl. Whisk together egg and lemon juice in a second medium bowl. Stir together bread crumbs and cheeses in a third medium bowl. Sprinkle chicken breast halves evenly with pepper and salt.
• Working in batches, dredge a piece of chicken in flour until well coated. Transfer to the egg mixture and gently toss to coat, then place in the bread crumb mixture and toss again to coat. Transfer to a sheet pan. Repeat process until all chicken has been breaded.
• Place 2 pieces of breaded chicken in the prepared fryer basket. Spray the top side with nonstick spray, and cook until golden brown, crispy, and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), 8 to 10 minutes. Halfway through cook time, flip chicken pieces and spray the top again. Transfer to a platter and repeat to cook remaining chicken.
• Drizzle with lemon-caper sauce and serve immediately.

TERRY'S LEMON CAPER CHICKEN

Steps:

• Beat eggs and black pepper together in a bowl. Place bread crumbs in a separate, shallow bowl.
• Heat olive oil in a large skillet over medium heat. Dip each piece of chicken breast into the beaten eggs, and then press into the bread crumbs. Brush loose bread crumbs off the chicken, and place into the hot oil. Pan fry until golden brown on each side, 5 to 8 minutes per side. Remove chicken from heat.
• Arrange chicken pieces on serving platter, and drizzle a small amount of the caper juice over the chicken. Top with the capers, and serve with lemon wedges.

CHICKEN WITH LEMON CAPER SAUCE (POLLO CON SALSA DI CAPPERI E LIMONE) BY COREY

Steps:

• After washing, defatting, & drying chicken cutlets, lay them onto a non-porous (i.e., silicone) cutting board or other smooth, clean surface. Cover chicken with plastic wrap, and tenderize by pounding flat with the bumpy (i.e., waffle-patterned) side of meat mallet to a uniform thickness of about 1/4". After chicken has been tenderized, cut each piece crosswise into halves (or thirds, if you prefer). In a large 12-13" nonstick sauté pan, sauté chicken in 1/2 Tbsp. olive oil on medium-low heat until golden brown & slightly crispy around the edges (but still moist & tender on the inside), about 2-3 minutes per side. (Tenderized chicken cooks much faster because it's thinner & has more exposed surface area after it's been tenderized.) With about a minute of cooking to go, squeeze the lemon juice over the chicken. Transfer to two plates & set aside. Keep chicken warm by covering with foil or using some other method (i.e., a chafing dish, warm/heated plates, etc.). Reduce heat to low. In the same pan, melt butter & stir in flour to form a light & frothy paste (i.e., a "roux"). Add remaining 1/2 Tbsp. olive oil & sauté shallots for 3 minutes, stirring occasionally. Then add garlic & cook for an additional 2 minutes, until tender. (Shallots should be soft and the garlic should be on the verge of turning a light golden brown.) Then deglaze pan with wine & vinegar, scraping off the fond from the bottom of the pan as the liquid evaporates. Quickly stir in thyme, oregano, parsley, & ground black pepper, & reduce the sauce to about 1/2 of its original volume, continuing to stir & simmer until thickened. In the final 30 seconds of cooking, add capers & lemon zest (if using), & then remove from heat. (This will basically just heat the capers through without drying them out.) Pour sauce over each serving of chicken. Garnish each portion with additional fresh chopped parsley & lemon slices, & serve.

SAUTéED CHICKEN WITH LEMON-CAPER SAUCE | RECIPES | WW USA

Steps:

• Combine flour and pepper on sheet of wax paper. Coat chicken with flour mixture.
• Heat oil in large skillet over medium heat. Add chicken to skillet and cook, turning once, until browned and cooked through, about 10 minutes. Transfer to plate.
• Add broth to skillet and bring to boil, stirring to scrape up browned bits from bottom of pan. Cook until broth is reduced slightly, about 3 minutes. Return chicken to skillet. Reduce heat to low and simmer, covered, until chicken is heated through, about 2 minutes. Stir in lemon juice and capers. Sprinkle with parsley.
• Divide chicken evenly among 4 plates. Drizzle with sauce.
• Serving size: 1 chicken thigh and 1½ Tbsp sauce

LEMON-CAPER CHICKEN

Steps:

• 1)Add salt, pepper, and flour to both sides of cutlets and shake gently to remove excess flour. 2)Heat butter and oil in skillet (medium-high heat) until melted. 3)Lay cutlets in skillet until browned on each side (4 mins per side). 4)Transfer chicken to 200 degree preheated oven while making the sauce. 5)Over medium heat (and without discarding fat), add shallot and saute until softened (1 min). 6)Increase heat to high, add stock and scrape skillet to loosen browned bits. 7)Add lemon juice and capers and boil until liquid reduces to about 1/3 cup. 8)Add any accumulated juices from the chicken and take off heat. 9)Swirl in the butter until it melts and thickens the sauce. 10)Spoon sauce over cutlets and serve immediately.

LOWER CARB LEMON CAPER CHICKEN

Steps:

• Warm olive oil in skillet.
• Cook chicken in skillet approximately 4 minutes on each side until browned.
• Remove chicken from skillet. Add wine, lemon juice, lemon zest, and capers to skillet.
• Bring to boil, and then simmer for 2 minutes.
• Whisk in butter 1 piece at a time.
• Once butter is completely mixed in, pour sauce over chicken.