ORANGE CAPER CHICKEN

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Orange Caper Chicken image

Easy and very yummy. It's a hit every time I make it, especially when served with a light salad and white wine.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 9

½ cup all-purpose flour
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
1 tablespoon butter
1 tablespoon vegetable oil
1 ⅓ cups orange juice
1 tablespoon orange zest
¼ cup capers
¼ cup chopped flat leaf parsley

Steps:

  • In a medium bowl, mix flour and pepper. Dredge the chicken breasts in the mixture to coat, and set aside.
  • Melt butter and heat oil in a large skillet over medium heat. Place coated chicken in the skillet, and cook about 10 minutes per side, until no longer pink and juices run clear. Remove from heat, and set aside.
  • Increase skillet heat to high, and pour in the orange juice. Cook until reduced by about 1/2.
  • Stir in the orange zest, capers, and parsley. Return chicken to the skillet, and coat with the orange juice mixture to serve.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 21.7 g, Cholesterol 76.1 mg, Fat 8.2 g, Fiber 1.2 g, Protein 29.8 g, SaturatedFat 2.8 g, Sodium 355.5 mg, Sugar 7.1 g

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